Green Curry Chicken N Veg Kebabs Over Rice
Elevate your dinner game with these tantalizing Green Curry Chicken and Veg Kebabs Over Rice, a fusion of Thai-inspired flavors and effortless grilling perfection. Tender chunks of marinated chicken breast are paired with vibrant zucchini, sweet red bell pepper, and caramelized red onion, all infused with the aromatic notes of green curry paste, creamy coconut milk, and zesty lime juice. Skewered and grilled to smoky, slightly charred perfection, these kebabs are served atop fluffy jasmine rice, creating a satisfying and well-rounded dish. With its quick prep time, bold flavors, and fresh cilantro garnish, this recipe is perfect for weeknights or casual entertaining. Whether you’re craving the warmth of green curry or the simple joy of grilled food, this dish brings an irresistible combination of spice, sweetness, and freshness to your table.
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Recipe Information
Ingredients
- 500 g chicken breast
- 1 large zucchini
- 1 large red bell pepper
- 1 medium red onion
- 3 tbsp green curry paste
- 200 ml coconut milk
- 2 tbsp lime juice
- 1 tbsp soy sauce
- 1 tbsp honey
- 2 tbsp fresh cilantro
- 2 cloves garlic
- 1 cup jasmine rice
- 2 cups water
- 2 tbsp vegetable oil
- 1 tsp salt
- 8 bamboo skewers
Instructions
Soak the bamboo skewers in water for at least 20 minutes to prevent burning during grilling.
Cut the chicken breast into 1.5-inch cubes. Set aside in a large mixing bowl.
Chop the zucchini, red bell pepper, and red onion into similarly sized pieces to ensure even cooking.
In a small mixing bowl, combine green curry paste, coconut milk, lime juice, soy sauce, honey, and 1 tablespoon of vegetable oil. Mix until smooth.
Mince the garlic and chop the cilantro. Stir both into the green curry marinade.
Pour the marinade over the chicken and vegetables in the bowl. Mix thoroughly to coat everything evenly. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes, or up to 2 hours for stronger flavor.
While the chicken marinates, rinse the jasmine rice under cold water until the water runs clear.
Combine 1 cup of jasmine rice with 2 cups of water and a pinch of salt in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes.
Preheat a grill pan or outdoor grill over medium-high heat. Lightly brush with the remaining tablespoon of vegetable oil.
Thread the marinated chicken and vegetables onto the soaked bamboo skewers, alternating for color and variety.
Grill the kebabs for 10-12 minutes, turning occasionally, until the chicken is cooked through and slightly charred on the edges.
Fluff the cooked jasmine rice with a fork and divide onto serving plates.
Place the grilled kebabs over the rice. Garnish with additional chopped cilantro, if desired.
Serve immediately and enjoy the vibrant flavors!
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.8 g | 16% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 931 mg | 40% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 13.9 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 823 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
