Four to six breasts of chicken, cut into cubes.
Marinade: one tablespoon of soy sauce; one tablespoon of oil; half a tablespoon of red curry paste.
Sauce: one can of coconut milk; two cloves of garlic, chopped; one tablespoon of fish sauce/soy sauce; one teaspoon of sugar; one tablespoon of peanut butter and one tablespoon of fresh coriander, chopped.
Thread the chicken pieces onto eight skewers. Place in a shallow dish. Mix the marinade ingredients together. Pour the mixture over the kebabs and leave for half an hour. Mix the sauce ingredients together and simmer for five to 10 minutes. Grill the kebabs for five to six minutes on each side.
Serve the sauce with the kebabs, some rice or noodles, and a side salad.
Eggy rice with chicken
Four chicken fillets, cut into strips; two tablespoons of oil; four to six eggs; two tablespoons of light soy sauce; 400g cooked rice; one red pepper, seeded and diced; one chilli, chopped; one bunch of scallions, chopped; handful of coriander, chopped.
Heat a wok or large pan, then add a little oil. Beat the eggs and soy together. Pour the mixture into the wok. Cook quickly, stirring as the egg cooks. Tip the cooked egg on to a plate. Reheat the wok and cook the chicken strips, adding a little more oil if necessary, then add in the red pepper, chilli and scallions. Stir-fry for another few minutes then tip the mixture on to a plate.
Reheat the wok with the remaining oil, add in the rice and stir-fry for three to four minutes, add back the chicken and egg mixture. Mix the lot, check the seasoning, add more soy sauce if necessary. Divide among four plates, sprinkle some coriander over each portion. Serve with a big bowl of mixed salad.