Recipes Red Curry Chicken Kebabs with Minty Yogurt Sauce 4.0 (5,409) 1 Review For these spicy chicken kebabs, Kerry Simon creates a fantastically simple marinade using just jarred red curry paste, vegetable oil, and salt. By Kerry Simon Kerry Simon Kerry Simon was an American celebrity chef as well as restaurateur who based himself in Las Vegas. Simon's other nickname was "Rock n' Roll Chef", courtesy of Rolling Stone magazine. He was the executive chef and owner of his namesake restaurant "Simon" at Palms Place in Las Vegas. Food & Wine's Editorial Guidelines Updated on June 27, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Lucy Schaeffer Total Time: 30 mins Yield: 8 to 10 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 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. Light a grill. In a medium bowl, whisk the yogurt with the mayonnaise, honey, lime juice and mint and season with salt. 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. 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. Rate it Print