Red curry chicken kebabs — chicken coated in Thai red curry paste and coconut milk, skewered with peppers, courgette and onion, and chargrilled. Quick, fragrant and barbecue-ready.
- 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
Video
Preparation
- Fire up the barbecue or heat a griddle pan to high. Tip the chicken, curry paste and coconut milk into a bowl and mix well until the chicken is evenly coated. Thread the vegetables and chicken onto skewers. Cook on the barbecue or griddle for 5–8 minutes, turning every so often, until the chicken is cooked through and charred. Serve with herby rice, salad and a lime half to squeeze over.
