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Thai Kitchen Recipes

Vegetable Kabobs


1 can (400 mL)  Thai Kitchen® Coconut Milk

1 tablespoon (15 mL)  Thai Kitchen® Premium Fish Sauce

2 teaspoons (10 mL) Thai Kitchen® Red Curry Paste

1 cup (250 mL) medium mushrooms

1 small zucchini or summer squash, cut into 1-inch (2.5 cm) chunks

1 small green or red bell pepper, cut into 1-inch (2.5 cm) chunks

1 medium onion, cut into thin wedges

4 long bamboo or metal skewers

Thai Kitchen® Sweet Red Chili Sauce


MIX coconut milk, fish sauce and curry paste in small bowl until well blended. Set aside. Thread vegetables onto skewers. Place kabobs in shallow dish. Pour marinade over kabobs; turn to coat well. Refrigerate 2 hours or overnight for extra flavor.

BROIL or grill kabobs over medium heat 10 to 12 minutes or until vegetables are tender, turning occasionally. Serve with Sweet Red Chili Sauce for dipping.

THAI Kitchen Tip: Soak bamboo skewers thoroughly in water for at least 30 minutes before threading with vegetables. This prevents them from burning when on the grill.

NUTRITION Information Per Serving: 67 Calories, Fat 3g, Protein 2g, Carbohydrates 8g, Cholesterol 0mg, Sodium 211mg, Fiber 2g

Diet & Allergy Information

Thai cuisine gets its unique flavors as a result of blending many exotic ingredients. We want to ensure that you get the most from your Thai food experience. Whether you are looking for gluten-free foods, or have a peanut allergy, our dietary and allergy chart provides valuable information for all of our products.

Download Diet and Allergy Spreadsheet.

* Please refer to our product labels for the most up-to-date nutrition & allergen information.

Thai Cooking and Culture

At Thai Kitchen, our knowledge of Thai cooking and culture enables us to provide the truly authentic Thai dining experience in your home, anytime. And since we’re so easy to find at and on your grocers’ shelves, you’ll never need to search for Thai food online.