Penang chicken & bamboo shoot skewers

Penang chicken & bamboo shoot skewers


The ingredient of Penang chicken & bamboo shoot skewers

  1. 4 tablespoons (100g) penang curry paste
  2. 1 tablespoon fish sauce
  3. 165ml can light coconut milk
  4. 2 chicken breast fillets, cut into 2cm cubes
  5. 1 large red capsicum, cut into 2cm pieces
  6. 190g can sliced bamboo shoots, drained
  7. 1 1/4 cups (250g) jasmine rice
  8. 1/2 cup roughly chopped coriander leaves

The instruction how to make Penang chicken & bamboo shoot skewers

  1. Soak eight 20cm wooden skewers in hot water for 10 minutes. Mix the curry paste, fish sauce and coconut milk, then add chicken and turn to coat.
  2. Thread 3 alternating pieces of capsicum, bamboo and chicken onto each skewer. Add 1/4 cup (60ml) water to remaining marinade and set aside. Cook the rice according to packet instructions, then toss with the coriander.
  3. Meanwhile, heat a large frypan over medium-high heat. In batches if necessary, add the chicken skewers and cook for 1-2 minutes on each of the 4 sides. Pour over the reserved marinade and bring to the boil, then simmer over low heat for 2 minutes or until marinade thickens slightly. Serve the skewers with rice and drizzle with the pan juices.

Nutritions of Penang chicken & bamboo shoot skewers

fatContent: 549.939 calories
saturatedFatContent: 15 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 55 grams carbohydrates
fibreContent: 3 grams sugar
cholesterolContent: 45 grams protein
sodiumContent: 101 milligrams cholesterol

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