Thai-style Chicken Skewers

Ingredients:

4 chicken breasts, skinned and boned
1 onion, peeled and sliced into wedges
1 large red bell pepper, de-seeded and cut into 3cm squares
1 large yellow bell pepper, de-seeded and cut into 3cm squares
12 kaffir lime leaves
2 tbsp sunflower oil
2 tbsp lime juice

For the Marinade:
1 tbsp Thai red curry paste
150ml coconut milk

tomato halves, to serve

Method:

For the marinade, add the curry paste to a small pan over medium heat. Cook for 1 minute, stirring constantly, then mix in half the coconut milk. Bring the mixture to a boil then continue boiling gently for about 3 minutes, or until the volume has reduced by 2/3.

Take the pan off the heat and stir in the remaining coconut milk. Set the mixture aside to cool.

Cut the chicken into 3cm pieces then stir the chicken pieces into the cold marinade. Cover and set aside in the refrigerator to marinate for 2 hours.

Remove the chicken pieces from the marinade and thread onto skewers, alternating the chicken pieces with the vegetables and the lime leaves.

Combine the oil and lime juice in a small bowl then brush this mixture over the kebabs. Barbecue the skewers over hot coals, turning and basting frequently with the left-over marinade for between 10 and 15 minutes, or until the chicken is thoroughly cooked through.

Briefly barbecue the tomato halves and serve with the chicken skewers.