Red Curry Chicken Kebabs

Juicy chicken skewers marinated in Thai red curry paste and coconut milk, grilled alongside colourful vegetables for a quick and flavourful weeknight dinner. Serve with herby rice, a fresh salad, and a squeeze of lime.

Ingredients

• Chicken Breasts

  ⚖ 400 g 2¼ pcs
  kcal/г%DV

  Calories

  66033%

  Protein

  124.0200%

  Total Fat

  14.418%

  Carbohydrates

  0.00%
• Coconut Milk

  ⚖ 60 g 💧 59.4 ml 🥄 4 tbsp
  kcal/г%DV

  Calories

  1185%

  Protein

  1.22%

  Total Fat

  12.816%

  Carbohydrates

  1.70%
• Red Onions

  ⚖ 150 g 🧅 1 pcs
  kcal/г%DV

  Calories

  592%

  Protein

  1.63%

  Total Fat

  0.10%

  Carbohydrates

  14.05%
• Red Pepper

  ⚖ 150 g 🫑 1 pcs
  kcal/г%DV

  Calories

  462%

  Protein

  1.53%

  Total Fat

  0.50%

  Carbohydrates

  9.03%
• Courgettes

  ⚖ 124 g ⅔ pcs
  kcal/г%DV

  Calories

  201%

  Protein

  1.53%

  Total Fat

  0.40%

  Carbohydrates

  3.91%
• Lime

  ⚖ 60 g 🍋 0.857 pcs
  kcal/г%DV

  Calories

  180%

  Protein

  0.40%

  Total Fat

  0.10%

  Carbohydrates

  6.32%

Also in this recipe

• Thai Red Curry Paste 2

Instructions

• Fire up the barbecue or heat a griddle pan to high. Tip the chicken pieces, 30 ml of Thai red curry paste and 30 ml of coconut milk into a bowl and mix well until the chicken is evenly coated. Thread the marinated chicken alternately with the red pepper, courgette and red onion onto skewers.
• Cook the skewers on the barbecue or griddle pan for 5–8 minutes, turning occasionally, until the chicken is cooked through and nicely charred. Serve immediately with herby rice, a fresh salad and half a lime on the side for squeezing over.