BBQ Red Curry Vegetable Skewers

Ingredients
- 8 bamboo skewers
- 1 medium red capsicum, cut into 2cm pieces
- 1 large courgette, halved lengthways and cut into 1cm pieces
- 12 button mushrooms, halved
- 1 red onion, cut into 2cm pieces
- 1 Tbsp red curry paste
- 1 cup coconut milk
- Salt and pepper, to taste
- 2 Tbsp fresh coriander, coarsely chopped
Method
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1. Soak the bamboo skewers in water for 10 minutes, to prevent burning when cooking.
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2. In a large bowl, toss vegetable pieces in half of the curry paste. Thread vegetables onto skewers.
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3. Meanwhile, in a small saucepan, cook remaining curry paste, stirring, for 5 minutes or until fragrant. Add coconut milk and bring to the boil. Reduce heat and allow to simmer for a further 5 minutes or until mixture has slightly thickened. Season to taste.
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4. Heat an oiled BBQ plate or char-grill pan on a medium heat. Cook skewers for 15 minutes or until vegetables are tender, brushing once with some of the sauce while cooking.
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5. Serve skewers drizzled with the remaining curry sauce and sprinkle with fresh coriander.
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Fresh Tip: Use vegetarian red curry paste to make this vegetarian.
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PER SERVE
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• Energy 703Kj • Protein 3g • Total Fat 15g • Saturated Fat 11g • Carbohydrates 4g • Sugars 4g • Sodium 715mg