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Photo of Red curry chicken skewers with grilled bok choy by WW

Red curry chicken skewers with grilled bok choy

Total Time
3 hr 50 min
30 min
20 min
Bring a bit of Thai to the table with these scrumptious skewers. Bok choy and baby corn make delightful companions in this weeknight winner


Red curry paste

1 tbs

Light coconut cream

2 tbs

Skinless chicken breast

270 g, fat trimmed, cut into 2cm pieces (buy 300g)

Sunflower oil

2 tsp

Bok choy

1 bunch(es), halved lengthways

Baby corn

125 g, halved lengthways


½ medium, cheeks, to serve


  1. Combine paste and coconut cream in a medium bowl. Add chicken pieces, turning to coat. Cover and refrigerate for 3 hours to marinate.
  2. Drain chicken and thread onto bamboo skewers presoaked in cold water. Preheat grill on high. Line grill tray with foil. Grill skewers for 5–7 minutes or until cooked. Transfer to a plate and cover with foil to keep warm.
  3. Combine sesame oil, bok choy and corn in a large bowl, turning to coat. Place bok choy and corn on a tray and grill for 10 minutes or until tender. Serve skewers with bok choy, baby corn and lemon cheeks.