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
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.
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.