Thai Style Veggie Kabobs With Spicy Peanut Sauce Recipes

THAI-STYLE VEGGIE KABOBS WITH SPICY PEANUT SAUCE

Thai-Style Veggie Kabobs With Spicy Peanut Sauce image

Adapted from a NatureSweet Tomato recipe hand-out I picked up at the store. We use this as a side or fun appetizer, so I am putting down 2 kabobs per person for the serving - adjust accordingly, as needed! It's great for grilling season, and makes for a colorful, simple dish. If you like heat, add more crushed red pepper to the sauce!

Provided by Starrynews

Categories < 30 Mins

Time 23m

Yield 8 kabobs, 4 serving(s)

Number Of Ingredients 12

Ingredients

24 cherry tomatoes or 24 grape tomatoes
4 green onions, sliced diagonally into pieces
16 snow peas
1 yellow bell pepper, cut into 1-inch chunks
16 baby carrots
1/4 cup peanut butter
1 tablespoon light soy sauce
2 tablespoons water
2 tablespoons lime juice
1 tablespoon brown sugar
1/2 teaspoon dry crushed red pepper (to taste)
1/2 teaspoon lime zest

Steps:

Using 8 metal skewers or wood skewers that have been soaked into water, alternately thread on the vegetables.
Grill for about 4 minutes on each side, until veggies are cooked crisp tender.
Meanwhile, combine all ingredients for the dipping sauce and mix well.
Serve 2 kabobs per person with the dipping sauce. Another fun way to serve is to plate the kebabs and drizzle a bit of sauce down each kabob, serving with the remaining sauce.

SPICY THAI PEANUT VEGETABLE CURRY

Spicy Thai Peanut Vegetable Curry image

This is an easy & healthy dish that you can TaylorMake to whatever you like - you can add just about any sliced vegetable to this dish. I made this version completely vegetarian (actually vegan) but it would be delicious with grilled shrimp, sliced chicken, or beef. Serve with brown rice, jasmine rice or any type of noodle. Rice Noodle, Mung Bean (which are gluten free), soba noodles, ramen (w/out the seasoning packet), I have even used regular pasta when I was in a pinch - use whatever you have on hand.

Provided by taylormademarket

Categories Lunch/Snacks

Time 17m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 10

Ingredients

2 teaspoons grapeseed oil, divided
1 red bell pepper, seeded and cut into strips
1 yellow bell pepper, seeded and cut into strips
1 green bell pepper, seeded and cut into strips
1 red onion, cut into strips
3 garlic cloves
2 tablespoons red curry paste
1 tablespoon peanut butter
12 ounces coconut milk
1 cup frozen green pea

Steps:

Heat a skillet over medium high heat, add 1 tsp oil, the peppers and onion, sauté for 3-4 minutes, just until slightly tender. Add the garlic and cook for 30 seconds. Transfer vegetables to a bowl and set aside.
Add 1 tsp of oil back to the same pan and add the red curry paste. Cook for 30 seconds and then add peanut butter and pour in the coconut milk, continue whisking.
Add the bowl of vegetables, frozen peas and lime juice back to the pan and stir. Cook 1 minute Done!

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