Recipe byThe ZestyPlate Kitchen
Chicken in Thai red curry paste and coconut milk, skewered with peppers, courgette and onion and chargrilled. Quick, fragrant and barbecue-ready.
These red curry chicken kebabs come together fast and taste like a proper Thai supper. The chicken sits in red curry paste loosened with coconut milk, then goes onto skewers with peppers and onion and over a high heat until the edges char and the meat stays juicy. They suit the barbecue but a hot griddle pan does just as well on a weeknight. Serve with herby rice and lime to squeeze over.
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Prep 15 min
Cook 8 min
Total 23 min
Easy
Scale:
- 2 Chicken Breasts
- 2 tblsp Thai Red Curry Paste
- 2 tblsp Coconut Milk
- 1 chopped Red Pepper
- 1 chopped Courgettes
- 1 cut thin wedges Red Onions
- To serve Lime
Nutrition (per serving)
425
kcal
41g
Protein
20g
Carbs
22g
Fat
Estimated per serving. How we calculate this.
Preparation
- Fire up the barbecue or get a griddle pan very hot. Tip the chicken, curry paste and coconut milk into a bowl and mix until every piece is coated. Thread the vegetables and chicken onto skewers. Cook on the barbecue or griddle for 5 to 8 minutes, turning now and then, until the chicken is cooked through and charred. Serve with herby rice, salad and half a lime to squeeze over.
Tips from the ZestyPlate Kitchen
- Turn the chicken thoroughly in the paste, and if there's time, let it sit so the flavour sinks in.
- Cut the chicken and vegetables to a similar size so nothing is raw while the rest burns.
- If you're using wooden skewers, soak them in water first to stop them charring through.
- Cook over a fierce heat and keep turning so the colour builds evenly all the way round.
Frequently Asked Questions
Yes. Put them under a hot oven grill or roast at a high temperature, turning once, until the chicken is cooked through and lightly charred.
Fifteen minutes already makes a difference, but a few hours, or overnight in the fridge, gives a fuller flavour.
Herby or coconut rice, a crunchy salad and lime wedges all work, or pile them into flatbreads with salad and yoghurt.
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