INGREDIENTS:
* 2 boneless, skinless chicken breasts , cut into large chunks
* 2 tbsp Thai red curry paste
* 2 tbsp coconut milk
* 1 red pepper , deseeded and chopped into chunks
* 1 courgette , halved and cut into chunks
* 1 red onion , cut into large wedges
* 1 lime , halved, to serve
METHOD:
Fire up the barbecue or heat a griddle pan to high. Tip chicken, curry paste and coconut milk into a bowl, then mix well until the chicken is evenly coated. Thread vegetables and chicken onto skewers. Cook the skewers on the barbecue or griddle for 5-8 mins, turning every so often, until the chicken is cooked through and charred. Serve with herby rice, salad and a lime half to squeeze over.
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