All Simple Vegetable Recipes


Thai-Glazed Vegetable Skewers

Thai-Glazed Vegetable Skewers


Turn ordinary vegetables into something fabulous with this gorgeous Thai-flavored sauce. Use it as a marinade here, but also try it as a ketchup - on burgers or on hot dogs. The sauce will keep for up to a week if kept in an airtight container in the refrigerator.

 

MAKES 10

  • 1 large, firm, ripe mango

  • 1 yellow pepper, deseeded and cut into 10 pieces

  • 2 small red onions, cut into 10 wedges

  • 2 small courgettes, cut into 10 pieces

  • 1-2 limes, cut into 10 slices

  • 10 button mushrooms

  • 1 red pepper, deseeded and cut into 10 pieces

  • 5 chilies, halved (optional)

  • 20 kaffir lime leaves (optional)

THAI BARBECUE SAUCE

  • 50 g block creamed coconut, chopped

  • 75 ml dark soy sauce

  • 2 tablespoons soft brown sugar

  • 2 tablespoons rice wine vinegar or freshly squeezed lime juice

  • 3 tablespoons tomato puree

  • 3 kaffir lime leaves, chopped

  • 1 lemongrass stalk, thinly sliced

  • 1-2 bird's eye chilies, sliced

  • 1 fat garlic clove, sliced

  • 2 tablespoons sunflower oil

  • 10 metal or long bamboo skewers (if bamboo, soak in water for 30 minutes)

  1. To make the sauce, put the creamed coconut in a bowl, add 3 tablespoons boiling water and dissolve to make a thick paste. Transfer to a blender or food processor, add the remaining sauce ingredients and blend until smooth.

  2. Peel the mango with a sharp knife and stand it upright on a board, narrow end pointing up. Slice off thick cheeks parallel to the stone and cut off strips around the stone. Cut the flesh into equal chunks.

  3. Thread the skewers with the fruit and vegetable chunks, each starting and ending with a lime leaf, if using. Brush the sauce generously over the loaded skewers, then cover and let marinate in the refrigerator for at least 30 minutes. Reserve the remaining sauce.

  4. Put the skewers on a hot barbecue or stove-top grill pan, or under a preheated grill, and cook, turning occasionally and basting with the remaining sauce, until tender and lightly charred.

More about Salad & Vegetable Side Dishes


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