Vegetable Kebabs with Coriander Coconut Cream Sauce

Submitted by Sueie

"Vege kebabs in an easy to make Thai style sauce. To make a low fat alternative has used skim evaporated milk with a couple of drops of coconut essence. Family favourite."

 

• Ready In: 25mins
• Ingredients: 12
• Yields: 8 Kebabs

ingredients

• assorted vegetables, of choice diced and parboiled
• tofu, squares (optional)

• Coconut Cream

• 1 tablespoon vegetable oil
• 4 green shallots
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 1⁄2 cups coconut cream
• 1 tablespoon lime juice
• 2 tablespoons chili sauce
• 1 1⁄2 tablespoons finely chopped coriander

directions

1. Thread vegetables and tofu onto skewers- keep warm.
2. Coconut Cream Sauce: Blend all ingredients, warm slightly and pour over kebabs.
3. Serve on rice to soak up sauce.

Reviews

[A Good Thing]

I also really liked these kebabs. The sauce would probably do well to simmer for about 5 or 10 minutes on a low heat to allow for more blending of flavors. Love the idea of parboiling, then grilling (I used my oven). Will make again. Made for "Let's Get Skewered Tag" 2008. (-:

 

[Enjolinfam]

These kebabs were really delicious. I did get a little confused with the directions that just say to keep warm. I broiled them in the oven and ate them with fried tofu on the side (I was just afraid they would slip off the stick while cooking) and rice. I loved the sauce though it was spicy! Maybe the heat came from the chili sauce brand I bought...I wasn't sure what brand to get where I live in the Philippines because their sauces are usually too sweet and the imports can be dangerously hot! I love these veggies and sauce though and now that I got the hang of it will probably make them again. Thanks! Made for "Let's Get Skewered Tag."