Vegetable Kebabs

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Ingredients

1 can (13.66 oz ) coconut milk

1 tbsp fish sauce

2 tsp red curry paste

1 cup medium mushrooms

1 small zucchini or summer squash, cut into 1-inch chunks

1 small green or red bell pepper, cut into 1-inch chunks

1 medium onion, cut into thin wedges

4 long bamboo or metal skewers

Sweet red chili sauce

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Chef Photos

Serves 4

Directions

1. Mic coconut milk, fish sauce and curry paste in small bowl until well blended. Set aside. Thread vegetables onto skewers. Place kebabs in shallow dish. Pour marinade over kebabs; turn to coat well. Refrigerate 2 hours or overnight for extra flavor.

2. Broil or grill kebabs over medium heat 10 to 12 minutes or until vegetables are tender, turning occasionally. Serve with Sweet Red Chili Sauce for dipping.

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Ingredients

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Directions

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