Red Curry Chicken Kebabs with Minty Yogurt Sauce

By BobD

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

Details

Servings 8
Cooking time 150mins
Adapted from foodandwine.com

Preparation

Step 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.

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.