Spice up your camp cooking with a fiery green curry rub on juicy grilled chicken. Single portion curry pastes are light weight, pack in plenty of flavour and have endless uses. This recipe uses the paste as a dry rub to coat the chicken and create a delicious crust. If you don’t have skewers or don’t want to fuss with making them, you can cook this dish as a simple stir-fry instead.

Ingredients:

1 cup of rice

500g chicken thigh fillets, cut into 2cm cubes

1 tablespoon of green curry paste

1 small red capsicum, deseeded and cut into 2cm dice

1 tablespoon soy sauce

Lemon to serve (optional)

12 bamboo skewers (optional)

Method:

  1. Put rice on to cook whilst you make the skewers. Once cooked, put aside and keep warm to serve.
  2. Combine chicken and green curry and rub to coat evenly. Season with salt and pepper.
  3. Alternate capsicum and chicken on each skewer, until both are finished.
  4. Heat a drizzle of oil in a fry-pan over medium heat and cook skewers in two batches. Turn skewers regularly to prevent the paste from catching until chicken is cooked through.
  5. Add soy sauce to the pan at the end of cooking to season the chicken.
  6. Divide rice between plates, top with 3 skewers and a wedge of lemon.

Serves 4

TIPS

  • Remember that curry pastes are traditionally used in a wet dish which dilutes the heat, use sparingly to ensure the dish is not too spicy

SUBSTITUTES:

  • Beef, Pork, Lamb and Seafood can be substituted for chicken
  • Any colour capsicum can be used
  • If capsicum is unavailable, use diced onion between chicken pieces
  • Lime can be substituted for lemon, alternatively if no fresh citrus is available, use a splash of red wine vinegar

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