1 can (400 mL) Thai Kitchen® Coconut Milk
1 tablespoon (15 mL) Thai Kitchen® Premium Fish Sauce
2 teaspoons (10 mL) Thai Kitchen® Red Curry Paste
1 cup (250 mL) medium mushrooms
1 small zucchini or summer squash, cut into 1-inch (2.5 cm) chunks
1 small green or red bell pepper, cut into 1-inch (2.5 cm) chunks
1 medium onion, cut into thin wedges
4 long bamboo or metal skewers
Thai Kitchen® Sweet Red Chili Sauce
MIX coconut milk, fish sauce and curry paste in small bowl until well blended. Set aside. Thread vegetables onto skewers. Place kabobs in shallow dish. Pour marinade over kabobs; turn to coat well. Refrigerate 2 hours or overnight for extra flavor.
BROIL or grill kabobs over medium heat 10 to 12 minutes or until vegetables are tender, turning occasionally. Serve with Sweet Red Chili Sauce for dipping.
Thai Kitchen Tip: Soak bamboo skewers thoroughly in water for at least 30 minutes before threading with vegetables. This prevents them from burning when on the grill.