Thai-Style Skewered Chicken - cooking recipe

Ingredients

4 boneless skinless chicken breasts (about 5 oz. each)
8 skewers (metal or wooden, if wooden, soak first)
lime wedge, for serving
jasmine rice, cooked
Thai Marinade
2 tablespoons Thai red curry paste
2 tablespoons ground coriander
3 tablespoons peanut oil
2 teaspoons ground cumin
2 teaspoons superfine sugar
2 stalks lemongrass, very finely chopped
2 limes, juiced

Preparation

Mix the marinade ingredients together in a large bowl. Cut the chicken into 1-inch cubes and add to the marinade. Turn to coat evenly, cover, and refrigerate for 2-3 hours or overnight.
Thread the marinated chicken onto the skewers and reserve the remaining marinade for basting. Cook the chicken on a prepared, medium-hot grill for about 7 minutes on each side, basting with the reserved marinade while cooking. Serve with lime wedges and jasmine rice.