Utterly foolproof rice
You can't go wrong with Sara Buenfeld’s foolproof rice recipe
Red curry chicken kebabs
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 boneless, skinless chicken breastscut into large chunks
- 2 tbsp Thai red curry paste
- 2 tbsp coconut milk
- 1 red pepperdeseeded and chopped into chunks
- 1 courgettehalved and cut into chunks
- 1 red onioncut into large wedges
- 1 limehalved, to serve
Nutrition: per serving
- kcal251
- fat8g
- saturates3g
- carbs10g
- sugars8g
- fibre2g
- protein36g
- salt0.85glow
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.
