Thai Coconut Curry Chicken Skewers
Grilled chicken skewers brushed with a low‑carb Thai coconut‑curry glaze, served with a side of fresh cucumber ribbons.
Total
37 min
Prep
25 min
Cook
12 min
Serves
3
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Recipe serves 3
Ingredients
- 300 g chicken breast, cubed
- 1/4 cup coconut milk
- 1 tbsp red curry paste (nut‑free)
- 1 tsp lime zest
- 1 tbsp fish‑free soy alternative
- 1 cucumber
- 1 tbsp olive oil
- 6 skewers
Instructions
- 1
Mix coconut milk, red curry paste, lime zest, and soy alternative to form a glaze.
- 2
Toss chicken cubes in half the glaze; marinate 15 minutes.
- 3
Thread chicken onto skewers.
- 4
Grill skewers over medium heat, basting with remaining glaze, 5‑6 minutes per side.
- 5
Slice cucumber into thin ribbons and serve alongside.
Nutrition per serving
Calories
230
12% of a 2,000 kcal day
| Protein | 22 g |
| Carbohydrate | 6 g |
| Fat | 14 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 380 mg |
Goes well with this
Thai dishes that round out the meal.
Thai Green Curry with Chicken
A fragrant, spicy curry made with coconut milk, green chili paste, and Thai basil.
Red Curry Paneer and Peas
Spicy Thai red curry base with bamboo shoots, green peas, and seared paneer chunks.
Red Curry Aloo Gobi
Spicy Thai red curry base with cauliflower florets, baby potatoes, and Thai basil.
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