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5 Ingredient Coconut Curry Kebabs - Dump and Go Dinner

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5 Ingredient Coconut Curry Kebabs - Dump and Go Dinner

Kim
The Cook
4 Servings
7 Ingredients
14 Comments
Want to make grilling even easier this summer? Freeze your meat and marinade together beforehand, like this recipe for Coconut Curry Kebabs.
4 Servings
7 Ingredients
14 Comments

Ingredients

  • 14 fluid ounces Coconut Milk, Canned
  • 2 tablespoons Green Curry Paste
  • 3 tablespoons juice Lime
  • 2 tablespoons Peanut Butter, Creamy
  • 2 pounds Pork Ribs, Boneless
  • ⅛ teaspoons Sea Salt
  • ⅛ teaspoons Black Pepper

Containers

Supplies

  • Food Processors
  • 4.Skewers
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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Make From Frozen Serving Day Directions

Grill

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Make It Now Cooking Directions

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Nutrition Facts

  • Not available.

14 Comments

Join the discussion
  1. 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?

    1. 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.

    2. 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. 😀

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

    1. 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. 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?

      1. We have one (Tricia) but I will be interested to see if Kim has one as well. She is off for the week though so I wanted to answer your question before then. 🙂

  5. 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. 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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