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5 Ingredient Coconut Curry Kebabs

What is easier than cooking a freezer meal for dinner? Handing that freezer meal over to the grill master and kicking back while they cook the freezer meal! On my last cooking day, I made a double batch of these kebabs, put one in the freezer and had my husband grill the other for our dinner that night. It was so nice to put my feet up and not worry about dinner after spending the afternoon stocking the freezer. All I did was throw some rice in the rice cooker and steam some veggies to go with it. And of course, there are always less dishes when you grill – another bonus.

Skewer veggies separately to account for varying cooking times.

A few notes, this recipe works well for a few of our special diets: gluten free/dairy free, paleo/primal, and also traditional dieters. Also, if these ingredients are unfamiliar to you, check out the ethnic section in your grocery store. Most carry these items now. However, I have found the best prices at my local Asian grocery. For example, the jar of curry paste in the picture below was $4 and change in the grocery store, but I can get a larger can at the Asian market for $1.25.

These kebabs are exotic without being too spicy. I sometimes have trouble getting my toddler to eat meat, but not this. He gobbled it up and asked for more! We cooked a lot of meat, but had no leftovers. Enough said.

Coconut Curry Kebabs


Kim @ onceamonthmeals.com


Just a few simple ingredients make a delicious marinade and dipping sauce.

  • 2 pounds country style pork ribs (boneless)
  • 14 ounces canned coconut milk
  • 2 tablespoons curry paste, more or less to taste (any color)
  • 3 tablespoons lime juice
  • 2 tablespoons natural peanut or other nut butter
  • coarse salt and pepper, to taste


Cut pork into 2 inch cubes and place in a freezer bag. In a food processor combine coconut milk, curry paste, lime juice, and peanut butter. Pour half of coconut milk mixture into the bag with the pork. Refrigerate the other half of the coconut milk mixture for dipping. Marinade for at least one hour. Drain excess marinade. Skewer meat with bamboo skewers and season with salt and pepper to taste. Cook over a hot grill 5-7 minutes each side or until pork is cooked through. Serve with remaining coconut mixture and cooked brown rice and grilled vegetables if desired.

Red paste on the left, green on the right. I like them both!

Freezing Directions:

Prepare meat and marinade as directed above. Store meat and half of coconut mixture in one freezer bag. Freeze remaining coconut mixture in a separate bag (to be used for dipping). TO SERVE: Thaw and drain excess marinade. Follow grilling directions above.

Servings: 4


**conversion chart image provided by Erik Spiekermann

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15 Responses to “5 Ingredient Coconut Curry Kebabs”

  1. Lisa says:

    While I think this recipe sounds awesome as is, the rest of my family doesn’t like coconut. Any ideas on a substitute for the coconut milk? Maybe if I took a hint from Indian cuisine and used some plain yogurt?

    • kim says:

      I think yogurt sounds like a good substitute. To me they don’t have an overwhelming coconut flavor unless you cover them in the sauce. The coconut/yogurt is more of a vehicle for the curry flavor.

    • Katherine says:

      Even the coconut haters seem to like curry. My kids don’t like coconut anything: cookies, candy, oil (except the expeller pressed totally flavorless coconut oil), dried coconut, coconut ice cream. They don’t like any of it.

      But they all like curries. Go figure. :D

  2. Miz Helen says:

    Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have a great week and come back soon!
    Miz Helen

  3. Jodi says:

    I made these skewers last night with chicken thighs instead of pork and served the extra sauce over jasmine rice. Delish!

    • kim says:

      I had them this week with chicken too, and I agree. The marinade did a great job of keeping the chicken moist. I tend to not like grilled chicken breast because it is so dry, but these weren’t!

  4. Melissa says:

    I love this idea! However, my husband and I normally don’t have time to prepare our grill (it’s charcoal). Any other cooking suggestions? Broiling in the oven maybe?

  5. Chelsea says:

    I had to share about this recipe. I made it mid-June and it got pulled out of the freezer to be grilled for last night’s dinner. I made one batch with pork and one with the lamb kebab meat that we purchased from a local farmer in June. OH my gosh, it was too die for. The lamb was so good in this marinade, if anyone else has access to local lamb, you’ve got to try this with it!

  6. [...] The Coconut Curry Kebabs were great! This menu has been sooo much better than the 1st menu we tried! These are super easy – mix the marinade, cut up the pork, throw it all in a freezer bag and freeze then you just thaw, put on skewers and grill! I was a little nervous about grilling these but they turned out great! We had ours with grilled yellow squash, zucchini, and green onions along with some rice. Such a great summer meal! [...]

  7. Kim5280 says:

    I made the recipe exactly as written and it was delicous! I’m wondering if you have tried seafood (i.e. shrimp, scallops, swordfish or halibut) and if the recipe still works. I loved the flavor and simplicity of the recipe.

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