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Nutrition: per serving

  • kcal251
  • fat8g
  • saturates3g
  • carbs10g
  • sugars8g
  • fibre2g
  • protein36g
  • salt0.85g
    low

Method

  • step 1

    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.

RECIPE TIPS
KNOW-HOW

Adding a splash of coconut milk to the curry paste marinade helps to keep the chicken moist, without causing flames or smoke as oil can do. You can also try adding a spoonful of yogurt.

Recipe from Good Food magazine, July 2007

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Comments, questions and tips (12)

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Overall rating

A star rating of 4.5 out of 5.13 ratings

annaberty

A star rating of 5 out of 5.

I agree with the comments above, it does take longer to cook the chicken through. A really tasty recipe though, especially when served with rice and fresh mint leaves and lime as shown in the photo!

daisycat1

A star rating of 5 out of 5.

Lovely flavour - went down well with all the family. Don't usually use coconut milk and thought a tin for £1.80 was a little pricey for 2 tablespoons, so I bought creamed coconut for 60p and was able to cut off a small portion and blend with water. I now have the rest of the creamed coconut to use…

lulabellamozarella

A star rating of 4 out of 5.

I marinated it over night and it was very flavoursome. I also just grilled it and the chicken was so tender and moist. It was slightly on the spicy side for me, so maybe thai green curry paste would work better if you prefer milder flavours.

ummyusef

A star rating of 5 out of 5.

So easy and so nice! the chicken stayed really soft, even after it cooled down. I will definitely make this again!

krizzah

A star rating of 5 out of 5.

These were absolutely delicious. I used low fat coconut milk and they were so moist and tender and had a lovely flavour from the curry paste. I cooked them in a george foreman grill and they were done in 8 minutes, definitely a keeper!

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