Red Curry Chicken Kebabs with Minty Yogurt Sauce
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. More Kebab Recipes
Chef Kerry Simon
June 2008
Gallery
Credit:
© Lucy Schaeffer
Recipe Summary
Ingredients
Directions
Notes
One serving 228 cal, 8 gm carb, 12 gm fat, 2.6 gm sat fat, 29 gm protein, less than 1 gm fiber.
Suggested Pairing
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. Some of the country's best Rieslings come from Washington state.