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Red Curry Chicken Skewers

Red Curry Chicken Skewers
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Serves 4| Hands-On Time: | Total Time:



  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.
By August, 2011

Nutritional Information

  • Per Serving
  • Calories 454Calories From Fat 91
  • Fat 10g
  • Sat Fat 3g
  • Cholesterol 94mg
  • Sodium 495mg
  • Protein 40g
  • Carbohydrate 47g
  • Sugar 3g
  • Fiber 3g
  • Iron 4mg
  • Calcium 87mg
What does this mean? See Nutrition 101 .

Quick Tip

Although you’ll find several types of Thai curry paste in the supermarket, the red variety—typically made from red chili peppers, lemongrass, ginger, and kaffir limes—is the most common. A spoonful instantly adds depth of flavor to soups and stir-fries.

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