Red Curry Chicken Skewers (50 Minutes)

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These red curry chicken skewers are a perfect option for a delicious and easy homemade dinner. The recipe is not only flavorful but also versatile and adaptable to different ingredients, making it a crowd-pleaser. You can use chicken breasts or thighs, and the skewers can be grilled or broiled to your liking. Additionally, the curry paste adds a nice kick of spice to the dish, which can be adjusted based on personal preference.

  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1/4 cup red curry paste
  • 1/4 cup coconut milk
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 tablespoon vegetable oil
  • 1 tablespoon lime juice
  • 2 garlic cloves, minced
  • Salt and pepper, to taste
  • Wooden skewers, soaked in water for at least 30 minutes

Instructions

  1. In a large bowl, whisk together the red curry paste, coconut milk, soy sauce, honey, vegetable oil, lime juice, garlic, salt, and pepper until well combined.
  2. Add the chicken pieces to the bowl, making sure each piece is well coated with the marinade.
  3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
  4. When ready to cook, preheat the grill or broiler to medium-high heat.
  5. Thread the marinated chicken pieces onto the skewers, leaving a little space in between each piece.
  6. Grill or broil the skewers for 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
  7. Serve the skewers hot with your favorite sides.

Notes

This is one of my go-to meals, especially during grilling season. If you like your food extra spicy, you can increase the amount of red curry paste in the marinade. This dish goes well with a variety of sides but I usually serve it over seasoned rice and with a side of grilled veggies. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Enjoy!

Nutrition

  • Serving Size: 1 skewer
  • Calories: 240
  • Sugar: 4g
  • Sodium: 620mg
  • Carbohydrates: 6g
  • Protein: 28g

Pair this with...

Curried Couscous with Peas

Start by heating a bit of olive oil in a pan over medium heat. Stir in some finely diced onions, and once they're translucent, sprinkle in your desired amount of curry powder, allowing the spice to toast and release its aromatic depth. Add in a cup of couscous, ensuring the grains get a good coating of the curry-infused oil. Pour in the recommended amount of boiling water or vegetable broth, giving everything a gentle mix. Scatter in a handful of fresh or frozen peas, adding a burst of color and sweetness. Cover the pan and let the couscous simmer and absorb the liquid. Once done, fluff it with a fork to separate the grains and evenly distribute the peas. A final touch of chopped fresh cilantro or parsley can add an extra layer of flavor.

Roasted Rosemary Chickpeas

Starting with a can of chickpeas, drain and rinse them, then pat dry to ensure maximum crispiness during roasting. Toss them in a bowl with a good glug of olive oil, freshly chopped rosemary, salt, and maybe a touch of garlic powder for an extra depth of flavor. Spread them out on a baking sheet in a single layer, ensuring they're not overcrowded. Pop them into a preheated oven at around 400°F (205°C) and roast for 20-30 minutes, giving them a good shake halfway through. You're looking for a deep golden hue and a nice crunch when bitten. Let them cool slightly, and then they're ready to be devoured!

Easy Naan

Start by combining warm water, a pinch of sugar, and active dry yeast in a bowl. Let it sit for a few minutes until it becomes frothy. In another bowl, mix all-purpose flour with some salt. Make a well in the center and pour in some yogurt and the frothy yeast mixture. Mix these together until a dough forms. Knead the dough on a floured surface until it's smooth. Place it in a greased bowl, cover, and let it rise for a couple of hours. Once doubled, divide the dough into balls. Roll each one out into an oval shape. Heat a skillet or griddle over medium-high heat. Cook each naan until it puffs up and gets brown spots, usually about 2 minutes per side. Brush with melted butter or ghee for extra richness.

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