Red curry chicken kebabs
Chicken and kebabs are two of our most popular choices so this former cover star is a real winner - for barbecues or the grill
- Prep: 15 mins
Cook: 5 mins
- Serves 2
- Easy
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
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.
Method
-
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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