Name: Red curry chicken kebabs
Cook time: 5 min
Total time: 20 min
Yield: 2
Cuisine: Thai
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

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Red curry chicken kebabs

Red curry chicken kebabs

Good Food team

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Serves 2

Easy

Prep: 15 mins

Cook: 5 mins

A star rating of 4.5 out of 5.13 ratingsRate

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

Easily doubled

Easily halved

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Utterly foolproof rice

A star rating of 4 out of 5.32 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal251
fat8g
saturates3g
carbs10g
sugars8g
fibre2g
protein36g
salt0.85g

low

Method

step 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.

RECIPE TIPS

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.

Recipe from Good Food magazine, July 2007

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A star rating of 4.5 out of 5.13 ratings

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