Thai Red Curry Chicken Skewers

Nom nom nom. I love a veggie heavy skewer. These Thai red curry chicken skewers are easy, gluten free, delicious, and healthy. 

Thai Red Curry Chicken Skewers (healthy + easy + gluten free)| Shiny Happy Bright

We are still in the midst of the big move back to the US. It's been an exciting week of too many boxes, eating at our favorite restaurants, and saying goodbye. Everything is finally sorted for where we'll stay when we arrive in Chicagoland - it took me awhile to find short-term housing that had a kitchen I approved of! We finally found a place that has an absolutely gorgeous six burner gas stove (six burners!! think of all the soups I can make!), while we house hunt for a place to buy and call our forever-for-now-home. 

Thai Red Curry Chicken Skewers | Shiny Happy Bright
Thai Red Curry Chicken Skewers | Shiny Happy Bright

I hope you're having a super summer and get a chance to cook these chicken skewers on a grill! But if not, I promise they're great in a grill pan too. Enjoy!

Thai Red Curry Chicken Skewers

Makes 12 to 15 skewers | Prep Time: 10 minutes | Total Time: 1 hour 30 minutes


1 can (14 ounces or 400 ml) coconut milk

2 tablespoons red curry paste

2 teaspoons soy sauce

1 teaspoon rice wine vinegar

1 clove garlic, minced

1 inch ginger, minced

1 pound (500 grams) chicken breasts, cubed

1 large red bell pepper, diced to 1 inch pieces

1 large yellow bell pepper, diced to 1 inch pieces

20 to 30 sugar snap peas, snapped in half

8 to 10 shallots, halved


In a medium bowl, combine the coconut milk, curry paste, soy sauce, vinegar, garlic, and ginger. Stir till fully combined. 

Add chicken and coconut milk mixture to a 1 quart plastic zipper bag and let sit in the refrigerator for at least 1 hour, or up to 24 hours. 

Heat a grill or grill pan to medium high heat. 

Combine three pieces chicken, several pieces of bell pepper, snap peas, and shallots on skewers. 

Cook skewers on grill or grill pan till chicken has reached 165 degrees (check with meat thermometer) or until chicken juices are clear. 

Serve immediately or store for up to 2 days in the refrigerator. 

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