Red Curry Chicken Skewers

prep:1 hour and 10 minutes
cook:20 minutes
Show nutritional information
  • Serves: 4
  • Calories: 35
  • Total Fat: 3g
  • Total Carbohydrate: 1g
  • Protein: 0g

We love any excuse to use coconut milk in a recipe, and coconut milk plays a large role in this tasty Thai dish. With a simple red curry seasoning, these skewers are a great way to bring the flavor of Thai cuisine to your table.

Serves: 4

Serves: 4decrease servingsincrease servings




Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Whisk the coconut milk, curry paste, and salt together in a small bowl for the curry sauce.
  2. Cut chicken into chunks.
  3. Place chicken in container to marinate, and pour curry sauce over chicken.
  4. Marinate chicken in the refrigerator for up to an hour.
  5. Cut onion and green pepper into chunks.
  6. Preheat grill on medium-high heat.
  7. Skewer the meat and vegetables using metal (or wood) skewers.
  8. If you use wood, soak the skewers for an hour prior to grilling.
  9. Cook skewers, turning 1/4 turn every 5 minutes until evenly cooked.
  10. Let rest for 5 minutes before serving.


To add the curry flavor to the vegetables as well, you can marinate them, along with the chicken in the same bag.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at

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    1. canonshooter
      January 30, 2014

      I made this not as skewers, but rather as a regular red chicken curry dish. I mixed in the chicken with peppers and the onion in a skillet and served it over cauliflower rice. It was delicious!

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