Massaman chicken skewers with coconut rice and cucumber and pineapple salad

Alternating chicken with potato for these spicy Thai skewers stretches a small amount of chicken to feed four. Plain rice could be served instead of coconut rice but it does bring a level of rich, creaminess to the meal. The salsa-style salad balances everything with its tangy sweetness. This recipe forms part of the 11 March meal planner created in partnership with New World.

Ingredients

450 g	skinless boneless chicken thighs (Main)
6	Small potatoes (Main)
4 Tbsp	Massaman curry paste (Main)
1	Oil, for drizzling
1 cup	Basmati rice
¾ cup	coconut milk
¾ cup	Water
1 pinch	Salt

Directions

1. Cut chicken thighs in to large dice and marinate in 2 Tbsp of curry paste for 1 hour or overnight.
2. Cut the potatoes in quarters and boil in salted water until just tender. Leave to marinate in the other 2 Tbsp of curry paste for 1 hour or overnight.
3. Bring rice, coconut milk, water and salt to the boil, then stir well, turn down heat, cover with a tight-fitting lid and simmer gently for 10 minutes. Turn off heat and leave to steam another 15 minutes before lifting the lid and fluffing with a fork.
4. Thread the chicken and potatoes on to skewers, drizzle with oil and cook on a barbecue or grill pan for 10-15 minutes, turning frequently, until chicken is cooked.
5. Serve the chicken skewers on rice with cucumber and pineapple salad (recipe below).

Cucumber and pineapple salad

1. Mix ¼ cup lemon juice with 2 Tbsp sugar and ¼ tsp salt until sugar and salt have dissolved.
2. Add 1 red chilli, chopped, 1 shallot, thinly sliced, ¼ cup coriander leaves, ¼ cup mint leaves, 2 cups diced cucumber and 1 cup diced pineapple and mix well.