Red Curry Chicken Kebabs with Minty Yogurt Sauce


For these spicy chicken kebabs, Kerry Simon creates a fantastically simple marinade using just jarred red curry paste, vegetable oil, and salt.

Red Curry Chicken Kebabs with Minty Yogurt Sauce
Photo: © Lucy Schaeffer
Total Time:
30 mins
8 to 10


  • 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


  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.


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.

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