Red Curry Chicken Kebabs
Recipe GLPR6023fa6349a411
Tender chicken breast chunks marinated in a vibrant Thai red curry and coconut coating, threaded onto skewers with charred bell peppers, zucchini, and red onion. Grilled to perfection with a light char and smoky finish. Serve with fresh lime to brighten the rich, spiced flavors.
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Ingredients
2 boneless, skinless chicken breasts, cut into large chunks
2 tablespoons Thai red curry paste
2 tablespoons coconut milk
1 red bell pepper, deseeded and cut into chunks
1 courgette (zucchini), halved and cut into chunks
1 red onion, cut into large wedges
1 lime, halved, for serving
Directions
Preheat a barbecue grill or griddle pan to high heat.
In a mixing bowl, combine the chicken breast chunks with the red curry paste and coconut milk. Stir thoroughly until all chicken pieces are evenly and fully coated with the curry mixture.
Thread the marinated chicken onto metal or soaked wooden skewers, alternating with the red bell pepper chunks, zucchini pieces, and red onion wedges, dividing ingredients evenly between two skewers.
Place the skewers on the hot grill or griddle pan. Cook for 5–8 minutes total, turning the skewers every 1–2 minutes to ensure even cooking and light charring on all sides.
Chicken is done when it reaches an internal temperature of 165°F (74°C) at the thickest part. The exterior should have light charring and the vegetables should be tender with caramelized edges.
Transfer the cooked skewers to serving plates. Serve immediately with lime halves on the side to squeeze over the kebabs for brightness and acidity.
