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Red Curry Chicken Kebabs with Minty Yogurt Sauce

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rating cpagliccia
Super simple crowd pleaser.  Even those who claimed that they do not like "curry" gobbled 'em up!

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Red Curry Chicken Kebabs with Minty Yogurt Sauce

  • healthy HEALTHY
  • make ahead MAKE-AHEAD
TOTAL TIME: 30 MIN PLUS 2 HR MARINATING
SERVES: 8 TO 10
For spicy chicken kebabs as addictive as Buffalo wings, Kerry Simon creates a fantastically simple marinade using just jarred red curry paste, vegetable oil and salt.
ingredients
  • 2 1/2 tablespoons Thai red curry paste
  • 1/2 cup vegetable oil
  • Kosher salt
  • 2 1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch cubes
  • 3/4 cup plain low-fat yogurt
  • 1/4 cup low-fat mayonnaise
  • 1 tablespoon honey
  • 1 tablespoon fresh lime juice
  • 1 tablespoon finely chopped mint
directions
  1. In a large bowl, mix the curry paste with the oil and 2 teaspoons of salt. Add the chicken cubes 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, leaving 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.
WINE Off-dry Riesling is a classic pairing for Thai curries (or curried kebabs like these); the light sweetness cools the curry’s fire, and the vibrant fruit can compete with the spiciness. Washington state produces some of the country’s best Rieslings; try the apple-inflected 2006 Waterbrook or the 2006 Covey Run Dry Riesling, which has a pretty honeysuckle aroma.

Recipe by Kerry Simon
This recipe originally appeared in June, 2008.