2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
2red bell peppers, stemmed, seeded, and cut into 1-inch pieces
Oil, for coating the grill
Fresh cilantro, chopped, for garnish (optional)
Marinating chicken breast in green curry and coconut milk gives these kebabs a Thai twist. Buy a green curry paste with lots of flavor (we like the Mae Ploy brand). Make sure you don’t pack the skewers too tightly or the chicken will dry out on the grill side before it’s done all the way through. Serve with steamed jasmine rice and something crisp and refreshing, like this snap pea salad.
1In a bowl, whisk together the coconut milk, curry paste, brown sugar, and lime zest and juice. Add the chicken, toss to coat, cover, and refrigerate for 2 hours.
2When you’re ready to grill, soak the skewers in water for 30 minutes.
3Prepare a charcoal or gas grill for direct-heat grilling over medium heat. Remove the chicken from the marinade and thread it onto the skewers with the bell pepper pieces, distributing the ingredients evenly among the skewers.
4Brush and oil the grill grate. Grill the skewers, turning occasionally, until the meat is cooked through and nicely charred, about 8 minutes. Transfer to a platter, garnish with cilantro if you like, and serve.