Name: Barbecued red curry vegetable skewers
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 1 medium red capsicum (bell pepper), coarsely chopped; 1 large zucchini, halved lengthways, coarsley chopped; 12 button mushrooms, halved; 4 tablespoon red curry paste; 1 cup coconut milk; 2 tablespoon coarsely chopped fresh coriander (cilantro)

Ingredients

1 medium red capsicum (bell pepper), coarsely chopped

1 large zucchini, halved lengthways, coarsley chopped

12 button mushrooms, halved

4 tablespoon red curry paste

1 cup coconut milk

2 tablespoon coarsely chopped fresh coriander (cilantro)

Method

1.Thread vegetables onto 8 skewers; brush skewers all over with 2 tablespoons curry paste. Cook skewers on heated oiled barbecue (or grill pan) about 15 minutes or until vegetables are tender.

2.Meanwhile, cook remaining curry paste in heated small saucepan, stirring, about 5 minutes or until fragrant. Add 1 cup coconut milk; bring to the boil. Reduce heat; simmer, uncovered, about 5 minutes or until mixture is thickened slightly, season to taste.

3.Serve skewers drizzled with curry sauce; sprinkle with fresh coriander.

Women's Weekly Food