Red Curry Chicken Skewers

Red Curry Chicken Skewers
David Prince
Marinate the chicken in coconut milk and Thai red curry paste to add an Asian spin.

Get the recipe
.
Serves 4
preparation
35
minutes
cooking
75
minutes

Ingredients

3/4
cup
coconut milk
1 to 2
tablespoons
Thai red curry paste
kosher salt and black pepper
4
6-ounce boneless skinless chicken breasts, cut into 1-inch pieces
1
cup
long-grain white rice
1
tablespoon
canola oil
1/2
pound
snap peas, trimmed
4
scallions, sliced
lime wedges, for serving

Directions

  1. In a medium bowl, whisk together the coconut milk, curry paste, and ¾ teaspoon salt. Add the chicken and refrigerate for 1 hour. Soak 8 wooden skewers in water.
  2. Heat grill to medium. Cook the rice according to the package directions.
  3. Heat the oil in a large skillet over medium-high heat. Add the snap peas, scallions, ½ teaspoon salt, and ¼ teaspoon pepper. Cooking, tossing, until the vegetables are tender, 3 to 5 minutes.
  4. Thread the chicken onto the skewers and grill, turning occasionally, until cooked through, 4 to 5 minutes. Serve with the vegetables, rice, and lime wedges.

 

Charlyne Mattox
July 2011

Nutritional Information

  • Per Serving
  • Calories From Fat 91
  • Fat 10 g
  • Sat Fat 3 g
  • Cholesterol 94 mg
  • Sodium 495 mg
  • Protein 40 g
  • Carbohydrate 47 g
  • Sugar 3 g
  • Fiber 3 g
  • Iron 4 mg
  • Calcium 87 mg
What does this mean? See Nutrition 101.