Red curry chicken kebabs
By Good Food
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
Nutrition per serving
- kcal 251
- fat 8g
- saturates 3g
- carbs 10g
- sugars 8g
- fibre 2g
- protein 36g
- salt 0.85g
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-howAdding 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
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.