Red curry chicken kebabs

Method3 steps · about 20 min

1. 1

   Step 1: Heat the barbecue or griddle pan to high. Cut the raw boneless skinless chicken breasts (2) into large skewer-sized chunks without washing them. In a bowl mix all the chicken chunks with all the Thai red curry paste (2 tbsp) and coconut milk (2 tbsp) until evenly coated; no separate resting marinade is required.

   Uses 2 raw boneless skinless chicken breasts, cut into large chunks · 2 tbsp Thai red curry paste · 2 tbsp coconut milk

2. 2

   Step 2: Wash the red pepper (1) and courgette (1). Deseed and cut the pepper into chunks; halve and cut the courgette into chunks. Peel and cut the red onion (1) into large wedges. Thread all these vegetables and coated chicken onto skewers. Barbecue or griddle for five to eight minutes, turning regularly, until lightly charred and the chicken reaches 74 °C /165 °F in the thickest chunks, continuing as needed. Discard any coating left in the raw-chicken bowl; it is not a serving sauce.

   Uses All the coated chicken · 1 red pepper, deseeded and cut into chunks · 1 courgette, halved and cut into chunks · 1 red onion, cut into large wedges

3. 3

   Step 3: Wash and halve the lime (1). Serve the fully cooked skewers as two portions, giving each a lime half to squeeze over. Serve alone or with optional ready-prepared salad and hot ready-cooked herby rice.

   Uses All the fully cooked skewers · 1 lime, halved for serving · Ready-cooked herby rice for optional serving, as desired · Ready-prepared salad for optional serving, as desired