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Red curry chicken kebabs

Red curry chicken kebabs

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A star rating of 4.4 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Easily doubled
  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal251
fat8g
saturates3g
carbs10g
sugars8g
fibre2g
protein36g
low insalt0.85g
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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

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.

Goes well with

Recipe from Good Food magazine, July 2007

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Overall rating

A star rating of 4.4 out of 5.12 ratings
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