BBQ Red Curry Vegetable Skewers

BBQ Red Curry Vegetable Skewers

  • Preparation time

    20 mins
  • Cook time

    30 mins
  • Serves 4

These BBQ Red Curry Vegetable Skewers are an absolute summer sensation. A vegetable skewers recipe that really stands out - just watch them get snapped up.

Dietary Information

Dietary and nutritional info supplied by NZ Nutrition Foundation.


  • Bamboo skewers - 8
  • Medium red capsicum, cut into 2cm pieces - 1
  • Large courgette, halved lengthways and cut into 1cm pieces - 1
  • Button mushrooms, halved - 12
  • Red onion, cut into 2cm pieces - 1
  • Red curry paste - 1 Tbsp
  • Coconut milk - 1 cup
  • Salt and pepper, to taste
  • Fresh coriander, coarsely chopped - 2 Tbsp


  1. Soak the bamboo skewers in water for 10 minutes, to prevent burning when cooking.

  2. In a large bowl, toss vegetable pieces in half of the curry paste. Thread vegetables onto skewers.

  3. Meanwhile, in a small saucepan, cook remaining curry paste, stirring, for 5 minutes or until fragrant. Add coconut milk and bring to the boil. Reduce heat and allow to simmer for a further 5 minutes or until mixture has slightly thickened. Season to taste.

  4. Heat an oiled BBQ plate or char-grill pan on a medium heat. Cook skewers for 15 minutes or until vegetables are tender, brushing once with some of the sauce while cooking.

  5. Serve skewers drizzled with the remaining curry sauce and sprinkle with fresh coriander.

Fresh Tip: Use vegetarian red curry paste to make this vegetarian.

PER SERVE • Energy 703Kj • Protein 3g • Total Fat 15g • Saturated Fat 11g • Carbohydrates 4g • Sugars 4g • Sodium 715mg