Follow these steps for perfect results
Thai Red Curry Paste
Vegetable Oil
Kosher Salt
Skinless, Boneless Chicken Breast Halves
cut into 1 inch cubes
Plain Low-Fat Yogurt
Low-Fat Mayonnaise
Honey
Fresh Lime Juice
Fresh Mint
finely chopped
salt
In a large bowl, combine Thai Red Curry Paste, vegetable oil, and kosher salt.
Add chicken cubes to the mixture and toss to coat thoroughly.
Let the chicken marinate at room temperature for up to 2 hours or cover and refrigerate overnight.
Preheat the grill to moderately high heat.
In a medium bowl, whisk together plain low-fat yogurt, low-fat mayonnaise, honey, fresh lime juice, and finely chopped mint.
Season the yogurt sauce with salt to taste.
Thread the marinated chicken onto 10 skewers, leaving a small space between each cube.
Grill the chicken skewers over moderately high heat, turning frequently to ensure even cooking.
Cook until the chicken is lightly charred and cooked through, approximately 8 minutes.
Serve the grilled chicken kebabs hot with the minty yogurt sauce on the side for dipping.
Expert advice for the best results
Marinate the chicken for at least 2 hours for best flavor.
Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
Everything you need to know before you start
15 minutes
Can marinate chicken overnight.
Garnish with extra mint and lime wedges.
Serve with rice or naan bread.
Serve with a side salad.
Pairs well with spicy Thai flavors.
Discover the story behind this recipe
A traditional recipe
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