Red Curry Chicken Kebabs
Enjoy the vibrant flavors of these delicious Thai red curry chicken skewers, which are perfect for a summer barbecue or a quick and easy weeknight meal. Tender chicken chunks are marinated in spicy red curry paste and creamy coconut milk, then threaded onto skewers with colorful veggies. Grilled to perfection, these skewers are bursting with fragrant aromas and zesty notes, making them a delightful dish to serve with herby rice and a side salad. A squeeze of fresh lime adds a refreshing touch to this delightful and flavorful meal.
— Constant Cookbook
Ingredients
- 2 boneless, skinless chicken breasts , cut into large chunks
- 2 tbsp Thai red curry paste
- 2 tbsp coconut milk
- 1 red pepper , deseeded and chopped into chunks
- 1 courgette , halved and cut into chunks
- 1 red onion , cut into large wedges
- 1 lime , halved, to serve
Instructions
- Fire up the barbecue or heat a griddle pan to high. Tip chicken, curry paste and coconut milk into a bowl, then mix well until the chicken is evenly coated. Thread vegetables and chicken onto skewers. Cook the skewers on the barbecue or griddle for 5-8 mins, turning every so often, until the chicken is cooked through and charred. Serve with herby rice, salad and a lime half to squeeze over.
Cook Time
5M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 251 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 10 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 36 grams protein
- Sodium Content: 0.85 milligram of sodium
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