BBQ Red Curry Vegetable Skewers

clock 20 minutes + 30 minutes bowl Serves 4


  • 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
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  • 1. Soak the bamboo skewers in water for 10 minutes, to prevent burning when cooking.

  • 2. In a large bowl, toss vegetable pieces in half of the curry paste. Thread vegetables onto skewers.

  • 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.

  • 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.

  • 5. Serve skewers drizzled with the remaining curry sauce and sprinkle with fresh coriander.

  • Fresh Tip: Use vegetarian red curry paste to make this vegetarian.


  • • Energy 703Kj • Protein 3g • Total Fat 15g • Saturated Fat 11g • Carbohydrates 4g • Sugars 4g • Sodium 715mg

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