Red Curry Chicken Kebabs With Minty Yogurt Sauce Recipes

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RED CURRY CHICKEN KEBABS



Red curry chicken kebabs image

Chicken and kebabs are two of our most popular choices so this former cover star is a real winner - for barbecues or the grill

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper

Time 20m

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 251 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 36 grams protein, Sodium 0.85 milligram of sodium

RED CURRY CHICKEN KEBABS WITH MINTY YOGURT SAUCE



Red Curry Chicken Kebabs with Minty Yogurt Sauce image

For spicy chicken kebabs as addictive as Buffalo wings, Kerry Simon creates a fantastically simple marinade using just jarred red curry paste, vegetable oil and salt.

Provided by @MakeItYours

Number Of Ingredients 9

2 1/2 tablespoons Thai red curry paste
1/2 cup vegetable oil
Kosher salt
2 1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch cubes
3/4 cup plain low-fat yogurt
1/4 cup low-fat mayonnaise
1 tablespoon honey
1 tablespoon fresh lime juice
1 tablespoon finely chopped mint

Steps:

  • In a large bowl, mix the curry paste with the oil and 2 teaspoons of salt. Add the chicken cubes and toss to coat. Let stand at room temperature for up to 2 hours or cover and refrigerate overnight.
  • Light a grill. In a medium bowl, whisk the yogurt with the mayonnaise, honey, lime juice and mint and season with salt.
  • Thread the chicken onto 10 skewers, leaving 1/4 inch between the cubes. Grill over moderately high heat, turning frequently, until lightly charred and cooked through, about 8 minutes. Serve the kebabs with the minty yogurt sauce on the side.

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  • In a large bowl, mix the curry paste with the oil and 2 teaspoons of salt. Add the chicken cubes and toss to coat. Let stand at room temperature for up to 2 hours or cover and refrigerate overnight.
  • Light a grill. In a medium bowl, whisk the yogurt with the mayonnaise, honey, lime juice and mint and season with salt.
  • Thread the chicken onto 10 skewers, leaving 1/4 inch between the cubes. Grill over moderately high heat, turning frequently, until lightly charred and cooked through, about 8 minutes. Serve the kebabs with the minty yogurt sauce on the side.

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