Penang chicken & bamboo shoot skewers

Penang chicken & bamboo shoot skewers

(1) Rate it

  • 0:30 Prep
  • 0:30 Cook
  • 4 Servings
  • Capable cooks

Featured in
Malaysian recipes, Main recipes


  • 4 tablespoons (100g) penang curry paste
  • 1 tablespoon fish sauce
  • 165ml can light coconut milk
  • 2 chicken breast fillets, cut into 2cm cubes
  • 1 large red capsicum, cut into 2cm pieces
  • 190g can sliced bamboo shoots, drained
  • 1 1/4 cups (250g) jasmine rice
  • 1/2 cup roughly chopped coriander leaves


  • Step 1
    Soak eight 20cm wooden skewers in hot water for 10 minutes. Mix the curry paste, fish sauce and coconut milk, then add chicken and turn to coat.
  • Step 2
    Thread 3 alternating pieces of capsicum, bamboo and chicken onto each skewer. Add 1/4 cup (60ml) water to remaining marinade and set aside. Cook the rice according to packet instructions, then toss with the coriander.
  • Step 3
    Meanwhile, heat a large frypan over medium-high heat. In batches if necessary, add the chicken skewers and cook for 1-2 minutes on each of the 4 sides. Pour over the reserved marinade and bring to the boil, then simmer over low heat for 2 minutes or until marinade thickens slightly. Serve the skewers with rice and drizzle with the pan juices.

  • Low carb
  • Low sugar


  • 2301 kj


  • 15g

    Fat Total

  • 7g

    Saturated Fat

  • 4g


  • 45g


  • 101mg


  • 1424.32mg


  • 3g

    Carbs (sugar)

  • 55g

    Carbs (total)

All nutrition values are per serve
  • Author: Kate Tait
  • Image credit: Ian Wallace
  • Publication:


Be the first to comment

Leave a Reply

Your email address will not be published.