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.
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)
- Put rice on to cook whilst you make the skewers. Once cooked, put aside and keep warm to serve.
- Combine chicken and green curry and rub to coat evenly. Season with salt and pepper.
- Alternate capsicum and chicken on each skewer, until both are finished.
- 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.
- Add soy sauce to the pan at the end of cooking to season the chicken.
- Divide rice between plates, top with 3 skewers and a wedge of lemon.
- 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
- 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