Red curry chicken kebabs

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• 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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• krizzah

  11 May 2010

  krizzah rated and commented on this recipe

  

  These were absolutely delicious. I used low fat coconut milk and they were so moist and tender and had a lovely flavour from the curry paste. I cooked them in a george foreman grill and they were done in 8 minutes, definitely a keeper!

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• Agnese

  15 January 2011

  Agnese rated and commented on this recipe

  

  So easy and so nice! the chicken stayed really soft, even after it cooled down. I will definitely make this again!

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• Lulabellamozarella

  05 June 2011

  Lulabellamozarella rated and commented on this recipe

  

  I marinated it over night and it was very flavoursome. I also just grilled it and the chicken was so tender and moist. It was slightly on the spicy side for me, so maybe thai green curry paste would work better if you prefer milder flavours.

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• Delia

  08 June 2011

  Delia rated and commented on this recipe

  

  Lovely flavour - went down well with all the family. Don't usually use coconut milk and thought a tin for £1.80 was a little pricey for 2 tablespoons, so I bought creamed coconut for 60p and was able to cut off a small portion and blend with water. I now have the rest of the creamed coconut to use as and when required.

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• Natalie

  09 October 2011

  Natalie rated this recipe

  

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• Anna

  29 April 2012

  Anna rated and commented on this recipe

  

  I agree with the comments above, it does take longer to cook the chicken through. A really tasty recipe though, especially when served with rice and fresh mint leaves and lime as shown in the photo!

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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 36.0g, carbohydrate 10.0g, fat 8.0 g, saturated fat 3.0g, fibre 2.0g, sugar 8.0g, salt 0.85 g

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