Red curry chicken kebabs

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Good Food

5 ratings

Recipe by Good Food

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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.

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.

Per serving

251 kcalories, protein 36g, carbohydrate 10g, fat 8 g, saturated fat 3g, fibre 2g, salt 0.85 g

'The kebabs were moist with just the right amount of spice and very easy to prepare. The pepper and onion complemented the chicken really well.'

Latest comments and suggestions

• Chirsteen

  22 December 2007

  Chirsteen rated and commented on this recipe

  

  Very easy to make and taste great.

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• LisaPisa

  07 May 2008

  LisaPisa rated and commented on this recipe

  

  Very tasty, nicely spiced and chicken comes out succulent. I have always used natural yoghurt rather than coconut milk and served with herby rice as suggested. My OH doesn't like "dry" food so do a little sauce with natural yoghurt and sweet chilli sauce swirled together which complements the kebabs well.

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• Beth

  08 May 2008

  Beth rated this recipe

  

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• Anna

  13 May 2008

  Anna commented on this recipe

  Absolutely great menu, BUT, in my opinion needs cooking for much, much longer. We left it in the grill for about 12 minutes and the chicken was still pink inside. Had to cook it for about 18 minutes in total in the end. Apart from that, fabulous. Will make again.

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• sarah

  08 July 2008

  sarah commented on this recipe

  i prepared the marinade earlier in the day and left the chicken in it for about 5 hours in the fridge, really tasty.

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• Rhiannon Jones

  04 October 2008

  Rhiannon Jones commented on this recipe

  This was delicious, I served it on a siziling hot plate with a few extra red onions and it looked and tastd great! I agree with anna though it needed cooking for much longer around 20 mins.

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• Rhiannon Jones

  04 October 2008

  Rhiannon Jones rated and commented on this recipe

  

  This was delicious, I served it on a siziling hot plate with a few extra red onions and it looked and tastd great! I agree with anna though it needed cooking for much longer around 20 mins.

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• sammy d

  31 January 2009

  sammy d rated and commented on this recipe

  

  i made these with onion,red pepper,small fresh plum tomatos as i dont like courgette, and served it with my own potato wedges was really nice and everyone enjoyed it will make again but i will experiment with different flavours.

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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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Difficulty and servings

Serves 2

Easily doubled

Preparation and cooking times

Prep 15 mins

Cook 5 mins

Low-fat

Counts as 1 of 5-a-day, source of vit c

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

Per serving

251 kcalories, protein 36g, carbohydrate 10g, fat 8 g, saturated fat 3g, fibre 2g, salt 0.85 g

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