Dinner · Thai

Red Curry Chicken Kebabs

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · August 25, 2026

These skewers turn two chicken breasts and a jar of red curry paste into a fast, colorful dinner. The coconut milk keeps the meat juicy while the grill adds smoky char, and a squeeze of fresh lime at the end wakes everything up.

Jump to recipe
Red Curry Chicken Kebabs

Why you'll love this

  • On the table in about 20 minutes.
  • Just a handful of ingredients, big Thai flavor.
  • Naturally gluten-free and dairy-free.
  • Easy to prep ahead for busy nights.

EveryDayMeal recipe

Red Curry Chicken Kebabs

Prep
15m
Cook
8m
Total
23m
Serves
4
Level
Easy

Ingredients

  • 2 (about 1 pound) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tablespoons Thai red curry paste
  • 2 tablespoons coconut milk
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 zucchini, cut into thick rounds
  • 1 red onion, cut into thin wedges
  • 1 lime, halved, for serving

Equipment

  • Grill or grill pan
  • Metal or soaked wooden skewers
  • Mixing bowl
  • Cutting board and knife

Instructions

  1. Heat a grill or a grill pan over high heat so it is good and hot, which gives you those flavorful char marks and keeps the chicken from sticking.
  2. In a medium bowl, combine the cubed chicken, red curry paste, and coconut milk. Stir until every piece is fully coated, so the flavor and moisture reach all the meat.
  3. Thread the chicken, red bell pepper, zucchini, and red onion onto skewers, alternating as you go so each bite gets a little of everything.
  4. Grill the skewers for 5 to 8 minutes, turning every couple of minutes, until the chicken is cooked through (no longer pink inside) and lightly charred at the edges.
  5. Serve hot with a lime half to squeeze over the top, alongside herby rice or a crisp salad.

Tips from the kitchen

  • If using wooden skewers, soak them in water for 30 minutes first so they do not burn on the grill.
  • Cut the chicken and vegetables into similar-sized pieces so everything finishes cooking at the same time.
  • For deeper flavor, let the coated chicken marinate in the fridge for up to 2 hours before threading.

Estimated nutrition per serving: 230 cal · 27g protein · 8g carbs · 10g fat

Make it your own

  • Swap the chicken for large shrimp or firm tofu cubes; shrimp will cook in just 3 to 4 minutes.
  • Use green curry paste for a fresher, spicier take.
  • Add cherry tomatoes or mushrooms to the skewers for more veggies.

Storing & make-ahead

Store leftover kebabs in an airtight container in the fridge for up to 3 days. Reheat gently in a 350F oven or a skillet until warmed through. The uncooked coated chicken can be marinated up to 24 hours ahead.

Good to know

Can I bake these instead of grilling?
Yes. Roast the skewers on a lined baking sheet at 425F for 15 to 18 minutes, turning once, until the chicken is cooked through and browned.
How spicy are these?
Red curry paste has moderate heat. Use less paste for milder kebabs, or add a pinch of extra for more kick.
What should I serve with them?
Herby rice, a crunchy cucumber salad, or rice noodles all work great and soak up the curry flavor.
Can I use chicken thighs?
Absolutely. Boneless, skinless thighs stay extra juicy; just cut them into 1-inch pieces and grill until cooked through.

Related recipes