Red curry chicken kebabs

Name: Red curry chicken kebabs
Yield: 3
Cuisine: Tailandesa
Ingredients: 1 Courgette; 1 Red Onions; Lime; 1 Red Pepper; 2 tablespoons Coconut Milk; 2 Chicken Breast; 2 tablespoons Thai red curry paste

Fácil

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 3 (estimated)

Nutrition facts

Protein59 %43 g
Carbs16 %12 g
Fat25 %8 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	293 kcal	73 kcal
Protein	43 g	10.6 g
Carbs	12 g	3 g
Fat	8 g	2 g

One serving is about 404 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty18/100
Recipe completeness50/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Thai

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Chicken - Thai

Ingredients

1 Courgette (chopped)
1 Red Onions (cut thin wedges)
Lime (To serve)
1 Red Pepper (chopped)
2 tablespoons Coconut Milk
2 Chicken Breast
2 tablespoons Thai red curry paste

Instructions

step 1 Fire up the barbecue or heat a griddle pan to high. Tip chicken, curry paste and coconut milk into a bowl, then mix well until the chicken is evenly coated. Thread vegetables and chicken onto skewers. Cook the skewers on the barbecue or griddle for 5-8 mins, turning every so often, until the chicken is cooked through and charred. Serve with herby rice, salad and a lime half to squeeze over.

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