Red curry chicken kebabs

Red curry chicken kebabs

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(11 ratings)

Prep: 15 mins Cook: 5 mins

Easy

Serves 2
Chicken and kebabs are two of our most popular choices so this former cover star is a real winner - for barbecues or the grill

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal251
  • fat8g
  • saturates3g
  • carbs10g
  • sugars8g
  • fibre2g
  • protein36g
  • salt0.85g
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Ingredients

  • 2 boneless, skinless chicken breast, 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

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 1 red onion, cut into large wedges
  • 1 lime, halved, to serve

    Lime

    ly-m

    The same shape, but smaller than…

Method

  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.

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Comments (12)

annaberty's picture
5

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!

daisycat1's picture
5

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.

lulabellamozarella's picture
4

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.

ummyusef's picture
5

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

krizzah's picture
5

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!

samanthadeighton's picture
5

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.

riajones276's picture
5

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.

riajones276's picture
5

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.

saz158's picture

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

falcon's picture

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.

peskypeeza's picture
4

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.

elizaalice's picture
5

Very easy to make and taste great.

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