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1
Add the can of coconut milk to a saucepan and bring to the boil.
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2
Add the green curry paste, fish sauce, lime juice and brown sugar.
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3
Allow to boil for 2-3 minutes and remove from heat.
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4
Allow to cool.
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5
While you are waiting for the coconut curry mixture to cool- you can prepare the chicken, vegetables and skewers.
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6
Soak bamboo skewers in a glass of water- this stops the skewers from burning later while cooking the kebabs.
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7
Trim any excess fat or skin from the chicken thigh fillets and cut into 1 inch squares.
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8
Slice the zucchini into rounds about 1/2 inch thick and cut the red bell pepper into 1 inch squares.
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9
Thread the prepared chicken and vegetables onto the skewers- some chicken and veg for each skewer.
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10
Add your green cooled green curry coconut milk to a large glass of plastic dish.
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11
Add the prepared kebabs and turn to coat evenly.
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12
Cover in clingwrap and refrigerate for 30 minutes.
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13
When you have placed the kebabs in the fridge, start cooking your brown rice.
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14
After the kebabs have marinated for 30 minutes -- Heat a grill plate, barbeque or large frypan/skillet.
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15
Add the oil and when heated start cooking the kebabs.
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16
Add the marinade mixture to a small saucepan and heat.
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17
Be sure this mixture boils for a good few minutes.
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18
Turn off the heat.
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19
Turn the kebabs every couple of minutes to cook evenly.
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20
Cook 10 minutes or until the chicken has cooked through.
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21
TO COOK THE RICE -Bring 4 cups of the water to the boil in a large covered saucepan/pot.
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22
Add the crumbled bouillon cubes and the drained rinsed rice.
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23
Stir.
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24
Add an additional 8 cups of boiling water to the rice.
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25
Cook uncovered for 30 minutes- be sure to keep the heat up to maintain a fast simmer/slow boil.
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26
Pour the rice through a strainer and then return to the pot.
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27
Cover the pot and rest for a further ten minutes.
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28
When ready to serve- stir through the finely chopped cilantro.
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29
TO SERVE- divide rice among serving bowls.
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30
Top with kebabs and pour over some of the coconut milk curry sauce.
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31
Garnish each plate with some coriander leaves.
