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VEGETABLE MIXED GRILL WITH THAI GREEN CURRY SAUCE AND GRILLED NEW POTATOES
| | Ingredients | | Weight | | Measure |
| | | | | | |
| | Zucchini
|  | 3/4 lb.
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| | Yellow squash
| | 3/4 lb.
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| | Onions
| | 3/4 lb.
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| | Peppers, Red
| | 3/4 lb.
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| | Fresh ginger
| | 1/4 lb.
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| | New potatoes, medium sized
| |
| | 36 ea. |
| | Garlic, cloves
| |
| | 36 ea. |
| | Olive oil
| |
| | 3/4 cup |
| | Thai curry powder
| | 1 oz.
| | |
| | Coconut milk
| | 28 oz.
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| | Onion
| | 1 oz.
| | |
| | Ginger
| |
| | 1/4 tsp. |
| | Lime juice, fresh
| |
| | 1 lime ea. |
| | Basil
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| | 1 Tbsp. |
| | TABASCO® brand Green Jalapeño Pepper Sauce
| |
| | 1 Tbsp. |
| | Salt, to taste
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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. |
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| 2 | | Remove from heat and mix in remaining coconut milk. |
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| 3 | | VEGETABLE MIXED GRILL - Uniformly slice zucchini, squash, onion and red peppers and place on skewers with sliced ginger and garlic. |
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| 4 | | Rub potatoes with olive oil and season with salt. Wrap in foil and grill until firm but tender. |
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| 5 | | Grill vegetable skewers and serve over potatoes with Thai Green Curry Sauce. |
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