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In a colossal bowl, mix the curry paste with the oil and 2 teaspoons of salt. Add the chicken cubes and toss to coat. Let stand at room temperature for up to 2 hours or veil and refrigerate overnight.
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Light a grill. In a medium bowl, scuttle the yogurt with the mayonnaise, honey, lime juice and mint and season with salt.
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Thread the chicken onto 10 skewers, leaving 1/4 chase between the cubes. Grill over slightly high warmth, turning progressively, till frivolously charred and cooked by, about 8 minutes. Attend the kebabs with the minty yogurt sauce on the facet.
Notes
One serving 228 cal, 8 gm carb, 12 gm burly, 2.6 gm sat burly, 29 gm protein, much less than 1 gm fiber.
Suggested Pairing
Off-dry Riesling is a common pairing for Thai curries (or curried kebabs fancy these); the sunshine sweetness cools the curry’s fire, and the colourful fruit can compete with the spiciness. One of the most country’s most efficient Rieslings near from Washington recount.
