These vegan green curry veggie kabobs are made with a green coconut curry marinade. They are ideal for grilling in summer, but are also good for indoor barbecues.
What happened on July 4th?
Something terrible happened on July 4th. (And for once I didn't burn myself with a sparkler. Sparklers! Why are you so hot and burning ?!) Someone went to our garden and stole the rest of my blackberries.
Can you believe that there are people in this world who steal blackberries ?! Is this the world we live in? I had finally figured out when to pick them (it's not when they go black, it's when they get plump and juicy) and I was going to pick the last batch on July 4th to put them in a sprinkle to use, but when I went outside to pick them, only two lonely ripe berries were waiting for me on the vine. OH THE HORROR. I can't imagine an adult going to someone else's garden to steal berries, but would children really steal fruit ?! Is that 1920? Did you play marbles afterwards? And dance Charleston?
If you can learn a lesson from this, you should immediately install a fence when buying a house on a corner. Unfenced corner lot = people walking through your garden as if it were nothing. And steal blackberries.
So all my hopes and dreams for delicious blackberry sprinkles were destroyed, but I made some delicious green curry veggie kabobs. I decided to take the lazy way out and use the pre-made kabobs they sell in the supermarket. I usually work on the assumption that prefabricated = is more expensive, but when I calculated it was much cheaper than my own. And look! They are so colorful and pretty! Like a rainbow of delicacies. And look, I didn't have to cut vegetables!
About the recipe
The green curry in these kabobs comes from a coconut milk marinade mixed with Thai curry paste. Green curry is quite mild, so you can add some warmth with a few sprinkles of Sriracha. After your vegetable skewers have soaked up all that coconut curry goodness, don't throw away the marinade! Unlike meat marinades, it is absolutely safe to reuse those that have been used for vegetables or tofu. We made large bowls of brown rice and vegetables with these kabobs and used the extra marinade as a sauce for them. Maybe it wasn't the most traditional food on July 4th, but I'll do that every day for creepy hot dogs and sloppy potato salad.
Vegan Green Curry Veggie Kabobs
Grilled vegetable kabobs with green coconut curry marinade.
- Preparation time: 10 mins
- Cooking time: 20 minutes
- Total time: 30 minutes
- Yield: 4 servings (as a side dish)
- 1 1/2 lb assorted vegetables (peppers, mushrooms, onions, summer squash, etc.)
- 1 (13.66 ounces) can give coconut milk
- 2 tbsp green curry paste
- 1 tbsp soy sauce (or tamari)
- 2 tsp brown sugar
- Zest of 1 lime
- Sriracha, to taste (if desired)
- Salt and pepper to taste (if desired)
- Cut the vegetables into evenly sized pieces and thread them on skewers. (Or cheat like me and use pre-assembled skewers. Whatever!) If you use wooden skewers, you should soak them in water for about 30 minutes first.
- Whisk the remaining ingredients in a large baking dish. Put the kabobs in the bowl, cover them and put them in the fridge. Let the kabobs marinate for at least two hours to a day. Spin the kabobs about every 30 minutes and brush them with the coconut curry marinade to ensure that as much flavor as possible is absorbed!
- If you are using an indoor grill, heat it to a high level, spray the grids with oil or cooking spray and cook the kabobs on each side for about 10 minutes or until the vegetables are seared and tender and occasionally sprinkled with extra marinade . For charcoal and gas grills, spread oil on the grill rack and cook the kabobs until they're done. Turn and water occasionally. It shouldn't take more than 10 minutes, but grill habits vary so much that it's difficult to be precise. Keep an eye on the kabobs!
The preparation time only includes the active time. Add at least 2 hours to marinate the kabobs.
This entry was originally published on July 8, 2013.
Kiersten is the founder and editor of Oh My Veggies.