התמונה להמחשה בלבדRed curry chicken kebabs
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. An immersive Asian experience featuring tender chicken morsels paired with the bold, deep seasoning of red curry, softened by a rich coconut cream that provides a velvety finish.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Easy
Instructions
- 1Fire 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. To finish, serve with herby rice, salad and a lime half to squeeze over.
Ingredients
- 2 Chicken Breasts
- 2 tblsp Thai Red Curry Paste
Nutrition
- Calories
- 57
- Protein
- 8.6g
- Carbs
- 1.2g
Chef tips
If you're using wooden skewers, soak them in water for thirty minutes before grilling to prevent them from charring and burning. For a milder version suitable for children, swap some of the curry paste for a teaspoon of honey or date syrup. Serve with jasmine rice and fresh lime wedges to balance the intense Asian flavours.
Culinary reasoning
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. An immersive Asian experience featuring tender chicken morsels paired with the bold, deep seasoning of red curry, softened by a rich coconut cream that provides a velvety finish.