Fiery Chicken Kebabs

12 skewers
2 lb skinless chicken breasts
2 tablespoons vegetable oil

For curry paste:
1/2 onion, chopped
3 garlic cloves, crushed
2 tbsp fresh lemongrass, chopped
1 tbsp fresh coriander, chopped
1 tsp fresh chilli pepper, chopped
1 tsp fresh ginger, grated
1 tsp grated lime zest
1 tbsp Thai Fish sauce
1 tbsp paprika
2 cups unsweetened coconut milk

Cut the chicken into long, thin strips and thread onto the skewers.

Whizz all the curry paste ingredients together until smooth.

Heat the oil in a large frying pan, add the skewers in batches, and cook on both sides until lightly browned and remove from pan. Reheat pan, add the curry paste and cook, stirring, for about another 2 minutes Add the coconut milk and stir until heated through.

Although these are delicious eaten alone as nibbles you can serve the kebabs and sauce with rice