Difficulty: Easy - for beginners
2 1/2 T Thai red curry paste
1/2 cup veg oil
2 1/2 lbs skinless boneless chicken (thighs, breasts)
3/4 cup plain nonfat yogurt
1/4 cup lowfat mayo
1 T honey
1 T lime juice
1 T finely chopped mint
In a large bowl mix curry paste with the oil and 2 tsp salt. Add the cubed chicken and toss to coat. Let stand at room temp for up to 2 hours or cover and refrigerate overnight.
In a medium bowl whisk the yogurt with the mayo, honey, lime juice and mint. Season with salt.
Thread the chicken on skewers and grill over moderately high heat or broil.
Serve with sauce.