Thai Red Curry Chicken Skewers



Tegel Fresh Chicken Skinless Breast SHOP WITH MENUAID
  • 500g Tegel Fresh Chicken Skinless Breast
  • 2 capsicums, cut into chunks (we used red & yellow)
  • 1 red onion, cut into wedges
  • Sliced spring onions & red chilli to garnish
  • Skewers

For the marinade:

  • 2 tablespoons Thai red curry paste
  • 2 cloves garlic, crushed
  • 2 tablespoons light soy sauce
  • 2 teaspoons brown sugar
  • 1 lemongrass stalk, very finely chopped

For the dipping sauce:

  • 2 tablespoons fish sauce
  • 2 tablespoons Thai sweet chilli sauce
  • ¼ cup lime juice
  • 1 tablespoon chopped coriander


  1. Place all the marinade ingredients into a bowl and mix together. Add the sliced chicken thighs and toss to coat. Cover and refrigerate for at least 1 hour.
  2. Thread the chicken, capsicum chunks and red onion wedges evenly onto skewers.
  3. Preheat the BBQ to medium-high heat. Grill the skewers for about 10 minutes, until the chicken is cooked through and lightly charred.
  4. To make the dipping sauce, whisk all the ingredients together. Serve with the skewers and garnish with sliced spring onion & red chilli.

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