I have used this base of red curry paste and whole Greek yogurt as a marinade for chicken kebabs and cocktail size skewers for years. It is always a dish that is well received. You can change up the vegetables as you see in the photos above. Peppers. onions, Shishitos peppers, zucchini, and even small pieces of corn work great. You can also swap out yellow curry paste for red, if you’re concerned about shellfish allergies( red curry contains shrimp paste). The Pineapple Mango Slaw adds a nice sweet and sour balance to the lightly spiced chicken.
Red Curry Kebabs
- Juice of 2 limes
- 2 tablespoons Red Curry Paste
- 32 oz Whole Greek Yogurt
- 1 tbsp. Olive Oil
- 1 tsp garlic powder
- 1 tsp corriander
- 1 tsp chili powder
- 1 tsp ground ginger
- Kosher Salt
- 2-3 lbs skinless boneless chicken thighs
- Vegetables to skewer( peppers, onions, zucchini, etc)
In a non reactive mixing bowl, whisk together all ingredients . Cut the chicken into pieces suitable to thread the skewer. A boneless skinless thigh can make approximately 4 kebab pieces. Add to the marinade and let sit for at least 2 hrs, or up to overnight in the refrigerator. Thread the chicken alternating pieces with your choice of vegetables, as mentioned above. Fire up the grill to temps ranging between 375 F to 400F. Lightly brush the grill grates with oil and place kebabs on the grates. Close lid. Turn at 10 minute intervals and continue to cook until the Chicken reached an internal temperature of 165F.
Pineapple Mango Slaw
- 1 large carrot skinned and grated
- 1 mango chopped into small pieces( removed from skin)
- 1 /4 chopped fresh pineapple ( approx 1 cup)
- 1/4 chopped cilantro
- 2 tablespoon Brown Sugar
- 2 tablespoon balsamic vinegar
- 2 tablespoon extra virgin olive oil
- 1/8 tsp cayenne pepper
- 1/2 tsp kosher salt
- 1 green cabbage shredded
In a bowl combine all ingredients and mix. Allow to sit in refrigerator for a minimum of 2 hrs to over night for the flavors to develop.
