Green Curry Chicken Skewers with Cauliflower Rice

Preheat your grill to a medium-high heat. Soak skewers in water if they are wooden to prevent burning during grilling.

In a bowl, combine the chicken pieces with green curry paste and coconut milk, ensuring each piece is well coated. Allow the chicken to marinate for at least 15 minutes, or longer if time permits.

Thread the marinated chicken onto the skewers.

Grill the chicken skewers for 10-15 minutes, turning occasionally, until they are thoroughly cooked and have a slight char on the edges. Squeeze lime wedges over the cooked skewers for added flavor.

While the chicken is grilling, heat olive oil in a large pan over medium heat. Add the finely chopped red onion and sauté until soft.

Add the finely chopped cauliflower to the pan, stirring frequently. Cook for about 5-7 minutes, until the cauliflower is tender but still holds its shape.

Stir in sliced spring onions, finely chopped red capsicum, and a splash of fish sauce to the cauliflower rice. Cook for an additional 2-3 minutes, stirring well to combine all the ingredients.

Serve the grilled green curry chicken skewers alongside the cauliflower rice. Garnish with extra lime wedges and a sprinkle of sliced spring onions.