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Red curry chicken kebabs

Chicken and kebabs are two of our most popular choices so this former cover star is a real winner - for barbecues or the grill

  • Prep: 15 mins
    Cook: 5 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 251
  • Carbohydrates 10
  • Saturated Fat 3
  • Sugar 8
  • Protein 36
  • Fat 8
  • Fibre 2
  • Salt 0.85

Nutrition per serving

  • Calories 251
  • Carbohydrates 10
  • Saturated Fat 3
  • Sugar 8
  • Protein 36
  • Fat 8
  • Fibre 2
  • Salt 0.85

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

Tip

Know-how
Adding a splash of coconut milk to the curry paste marinade helps to keep the chicken moist, without causing flames or smoke as oil can do. You can also try adding a spoonful of yogurt.

Method

  1. 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.

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