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

    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

    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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