Red Curry Chicken Skewers

Bill and I have a serious love affair with coconut milk, and were dying to try out a curry sauce recipe. We had even gone as far as to purchase red curry paste from Whole Foods one day, but it sat around for weeks before we got on to making the recipe. Finally I decided enough was enough, and it was time to try the curry sauce. We were super excited to give this recipe a shot. We have heard rave reviews about curry sauces, and since we both absolutely love coconut milk, we figured this would be a meal that we would be making many times over.
After a quick google search on some curry sauces (mainly intended to give me an idea of coconut milk to curry paste ratios, being that I had never made a curry recipe), I decided on a simple recipe for curry chicken skewers. To finish the dish, we paired the skewers with our classic cauliflower rice recipe. This meal turned out just as we had planned, absolutely delicious, and one that we will definitely be making many, many times over!
Ingredients for the skewers:
  • 4 boneless, skinless chicken breasts
  • 1 vidalia onion
  • 2 green bell peppers
Ingredients for the curry sauce:
  • 1/4 cup coconut milk
  • 1 tablespoon red or green curry paste
  • 1/4 teaspoon salt
  1. Whisk all ingredients together in a small bowl for the curry sauce.
  2. Cut chicken into chunks.
  3. Place chicken in a Ziploc bag, and pour curry sauce over chicken to marinate.
  4. Marinate chicken in the fridge for an hour.
  5. Cut onion and green pepper into chunks.
  6. Preheat grill on medium-high heat.
  7. Place the meat and vegetables on metal (or wood) skewers. If you use wood, soak the skewers for an hour prior to grilling.
  8. Cook skewers on grill, turning 1/4 turn every 5 minutes until evenly cooked.
  9. Let rest for 5 minutes, then serve over cauliflower rice.

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    1. March 3, 2011

      I seriously suggest using, at the minimum, Mae Ploy curry paste from the Asian market. Thai Kitchen paste is mediocre at best.

    2. March 3, 2011

      Thanks for the suggestion!

    3. March 3, 2011

      Mae Ploy is good but a little too spicy for my wife. I end up adding a lot of coconut milk just to cut down on the spice…

    4. March 4, 2011

      Moderndayhermit is right, Thai Kitchen serves something too democratic, it tries to appeal to all palates at once. Thai cuisine is definitely an acquired taste, and the spicyness from other brands should never deter you. It just means that you need to eat more to tolerate it

    5. March 6, 2011

      These skewers look amazing! Will certainly give them a try and it looks like some varying curry paste options. Thanks for posting~

    6. April 7, 2011

      I bought this curry paste just yesterday and thought to myself "grilled chicken, yesss." And here it is! Only thing is, my bf detests coconut (I continue to like him despite this huge flaw). Did the milk impart a lot of coconut flavor in this dish or was the curry able to mask it? I may just use the paste as a rub for the meat if so.

    7. April 11, 2011

      Hi Emily,

      There is no coconut flavor with this recipe. The coconut milk just makes a nice creamy marinade with the curry paste. It should go over just fine with your boyfriend. Let us know how it turns out!

    8. January 11, 2012

      Did you use normal rice for this dish?
      Chiang Mai holiday

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