Red Curry Chicken Kebabs with Minty Yogurt Sauce

by Jana Harvey on April 13, 2011

2 1/2 Tbs. Thai red curry paste
1/2 cup vegetable oil
2 1/2 lbs. skinless, boneless chicken breast halves cut into 1-inch cubes
3/4 cup plain low-fat yogurt
1/4 cup low fat mayonnaise
1 Tbs. honey
1 Tbs. fresh lime juice
1 Tbs. finely chopped mint
Kosher salt

1. In a large bowl, mix the curry paste with the oil and 2 teaspoons of salt. Add the chicken and toss to coat. Let stand at room temperature for up to 2 hours or cover and refrigerate overnight. 2. Light a grill. In a medium bowl, whisk the yogurt with the mayonnaise, honey, lime juice and mint and season with salt. 3. Thread the chicken onto 10 skewers, leavving 1/4 inch between the cubes. Grill over moderately high heat, turning frequently, until lightly charred and cooked through, about 8 minutes. Serve the kebabs with the minty yogurt sauce on the side.

Notes: Serve with Jamaican Rice and Beans

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