Red curry chicken kebabs
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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
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 251 | |
| fat | 8g | |
| saturates | 3g | |
| carbs | 10g | |
| sugars | 8g | |
| fibre | 2g | |
| protein | 36g | |
| low in | salt | 0.85g |
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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