Vegan Green Curry Veggie Kabobs Recipe

Coconut milk: A creamy, dairy-free milk made from the flesh of coconuts, adding richness to the curry sauce.

Green curry paste: A flavorful blend of green chilies, garlic, lemongrass, and other spices, providing the signature taste of green curry.

Red bell pepper: Adds a sweet and slightly fruity flavor, along with a vibrant red color to the kabobs.

Yellow bell pepper: Offers a mild, sweet taste and bright yellow hue, complementing the other vegetables.

Zucchini: A tender, mild-flavored vegetable that grills beautifully and adds a nice texture.

Red onion: Provides a sharp, slightly sweet flavor and a pop of purple color.

Olive oil: Used to brush the vegetables, helping them to grill evenly and adding a subtle richness.

Salt: Enhances the natural flavors of the vegetables and the curry sauce.

Black pepper: Adds a hint of spiciness and depth to the overall flavor.

To ensure your veggie kabobs cook evenly, cut all the vegetables into similar-sized pieces. This helps them grill at the same rate, preventing some pieces from burning while others remain undercooked. Additionally, soak wooden skewers in water for at least 30 minutes before threading the vegetables to prevent them from burning on the grill.

• coconut milk - Substitute with almond milk: Almond milk provides a creamy texture and is a good alternative for those who prefer a lighter option.

• green curry paste - Substitute with red curry paste: Red curry paste offers a similar depth of flavor with a slightly different spice profile.

• red bell pepper - Substitute with yellow bell pepper: Yellow bell peppers have a similar sweetness and texture, making them a suitable alternative.

• yellow bell pepper - Substitute with orange bell pepper: Orange bell peppers provide a similar sweetness and crunch.

• zucchini - Substitute with eggplant: Eggplant has a similar texture and absorbs flavors well, making it a good substitute.

• red onion - Substitute with shallots: Shallots offer a milder flavor and can be used in place of red onions.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for grilling.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can replace salt in many recipes.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor without the black specks.

• Allow the veggie kabobs to cool completely before storing. This prevents condensation, which can make the veggies soggy.
• Place the cooled veggie kabobs in an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.
• Store the container in the refrigerator. The kabobs will stay fresh for up to 3-4 days.
• For longer storage, consider freezing the kabobs. Wrap each skewer individually in plastic wrap or aluminum foil to prevent freezer burn.
• Place the wrapped veggie kabobs in a freezer-safe bag or container. Label with the date for easy tracking.
• When ready to enjoy, thaw the kabobs in the refrigerator overnight. Reheat on the grill or in the oven at 350°F (175°C) until warmed through.
• If you have leftover green curry sauce, store it separately in an airtight container in the refrigerator for up to a week. For freezing, use a freezer-safe container or ice cube trays for portioning.
• To reheat the green curry sauce, warm it gently on the stove over low heat, stirring occasionally to maintain its creamy consistency.

• Oven Method: Preheat your oven to 350°F (175°C). Place the veggie kabobs on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until the vegetables are warmed through.

• Grill Method: Preheat your grill to medium heat. Place the veggie kabobs back on the grill and heat for about 5-7 minutes, turning occasionally. This method will help maintain the slightly charred texture.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the veggie kabobs in the skillet and cover with a lid. Heat for about 5-7 minutes, turning occasionally, until the vegetables are warmed through.

• Microwave Method: Place the veggie kabobs on a microwave-safe plate. Cover with a microwave-safe lid or another plate to trap steam. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. Be cautious not to overheat, as this can make the vegetables soggy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the veggie kabobs in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method will help retain the crispiness of the vegetables.

• Grill: Used to cook the veggie kabobs to achieve a tender and slightly charred texture.

• Mixing bowl: Used to mix the coconut milk and green curry paste together.

• Skewers: Used to thread the chopped vegetables for grilling.

• Basting brush: Used to brush the veggie skewers with olive oil.

• Knife: Used to chop the red bell pepper, yellow bell pepper, zucchini, and red onion.

• Cutting board: Used as a surface to chop the vegetables.

• Tongs: Used to turn the skewers on the grill to ensure even cooking.

• Measuring cup: Used to measure the coconut milk.

• Measuring spoons: Used to measure the green curry paste and olive oil.

Pre-chop vegetables: Chop the red bell pepper, yellow bell pepper, zucchini, and red onion in advance and store them in airtight containers.

Use pre-made curry paste: Opt for a high-quality store-bought green curry paste to save time on preparation.

Marinate overnight: Mix the coconut milk and green curry paste the night before and let the veggies marinate for extra flavor.

Batch grilling: Grill multiple veggie skewers at once to save time and ensure even cooking.

Preheat the grill: Make sure your grill is preheated to medium-high heat before you start cooking to reduce waiting time.