VEGETABLE MIXED GRILL WITH THAI GREEN CURRY SAUCE AND GRILLED NEW POTATOES

Ingredients Weight Measure
Zucchini 3/4 lb.
Yellow squash 3/4 lb.
Onions 3/4 lb.
Peppers, Red 3/4 lb.
Fresh ginger 1/4 lb.
New potatoes, medium sized 36 ea.
Garlic, cloves 36 ea.
Olive oil 3/4 cup
Thai curry powder 1 oz.
Coconut milk 28 oz.
Onion 1 oz.
Ginger 1/4 tsp.
Lime juice, fresh 1 lime ea.
Basil 1 Tbsp.
TABASCO® brand Green Jalapeño Pepper Sauce 1 Tbsp.
Salt, to taste

Method

  1. THAI GREEN CURRY SAUCE - Combine the curry powder with 14 oz. of coconut milk, 1 oz. onions, ginger, lime juice, basil, TABASCO® Green Jalapeño Pepper Sauce and salt. Bring to a simmer.
  2. Remove from heat and mix in remaining coconut milk.
  3. VEGETABLE MIXED GRILL - Uniformly slice zucchini, squash, onion and red peppers and place on skewers with sliced ginger and garlic.
  4. Rub potatoes with olive oil and season with salt. Wrap in foil and grill until firm but tender.
  5. Grill vegetable skewers and serve over potatoes with Thai Green Curry Sauce.

Yield: 12 Servings