Red curry chicken kebabs
These charred kebabs capture the essence of Thai street food, where red curry paste does the heavy lifting of flavor in minutes rather than hours. The technique of marinating chicken in coconut milk tenderizes the meat while the paste's garlic, chilies, and galangal deepen on the grill's heat. Char the vegetables hard enough to blister them, then finish with lime juice to cut through the richness. You're building a complete meal on a stick.
Instructions
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..
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