Red Curry Chicken Skewers

For a really impressive twist on these, you can thread the chicken onto lemongrass stalks instead of regular skewers. From the January 2009 issue of "recipes +" magazine.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 800  g chicken thigh fillets, cut into 3cm pieces
• 2  tablespoons red curry paste
• 270  ml coconut milk
• 1⁄4 cup lemon juice
•  cooking spray

Directions

1. Thread chicken onto 8 skewers. Whisk curry paste, coconut milk and juice in a large shallow dish. Add skewers, turning to coat. Cover with plastic food wrap. Chill for 1 hour.
2. Heat a large frying pan over moderately high heat. Drain skewers, reserving marinade. Spray skewers with oil. Cook and turn skewers for 2-3 minutes or until browned lightly. Add reserved marinade; bring to the boil. Reduce heat to low; simmer, uncovered, for 10-12 minutes or ntil chicken is cooked through.
3. Serve skewers drizzled with a little of the sauce from the pan.