Ingredients
Servings
- Chicken Breasts2
- Thai Red Curry Paste2 tblsp
- Coconut Milk2 tblsp
- Red Pepper1 chopped
- Courgettes1 chopped
- Red Onions1 cut thin wedges
- LimeTo serve
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method
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.
