Red Curry Chicken Skewers

red-curry-chicken-skewers
Photo by David Prince
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 454 calories
    • Calories 91 calories from fat
    • 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

Ingredients

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