Updated Apr 25, 2016Chatelaine
- SOAK wooden skewers in warm water for 20 min.
- WHISK coconut milk with curry paste, honey and salt in a large bowl. Reserve ¼ cup marinade in a small bowl. Add chicken and vegetables to large bowl and stir to coat. Let stand for 10 min.
- PREHEAT barbecue to medium. Alternately thread chicken and vegetables onto skewers.
- OIL grill. Barbecue skewers, lid closed, until chicken is cooked through, 4 to 5 min per side. Baste with reserved marinade for the last 2 min. Transfer to a serving platter and sprinkle with cilantro. Serve with lime wedges.
NutritionCalories 470, Protein 50 g, Carbohydrates 17 g, Fat 23 g, Fibre 4 g, Sodium 745 mg. Excellent source of vitamin A
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