Green Curry Chicken Skewers with Cauliflower Rice

Soak the skewers in warm water.

In a bowl, mix together the curry paste (according to taste) and coconut milk.

Chop the chicken into large chunks and add to the curry-coconut mixture. Allow the chicken to marinade.

Finely chop the cauliflower into a rice like consistency (Alternatively, pulse through a blender or use a grater for ease).

Finely chop the red capsicum and red onion.

Slice the spring onion across a diagonal.

Heat half of the olive oil in a frying pan over medium-high heat.

Add the red onion and sautee until softened.

Add the red capsicum and sautee until softened.

Add the cauliflower and sautee until golden-brown in colour. Lower the heat when cooked through, to keep warm and then season with salt and pepper.

In another large frying pan, heat the remaining olive oil over high heat.

Thread the chicken evenly on the skewers provided to make the skewers.

Place the skewers in the pan and cook evenly on both sides until cooked through.

Remove the skewers from the pan and distribute among the serving plates.

Stir the spring onion and fish sauce through the cauliflower rice.

Distribute the cauliflower rice among serving plates.

Cut the limes into wedges.

Distribute the lime among serving bowls and serve with lime juiced squeezed over the chicken skewers.