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Green curry veggie kabobs

Description Edit

The perfect way to start the day - a hot Asian take on vegetables, mushrooms, pesto, and skewers is made great on other vegetables or main dishes, and cooked to golden-brown, smooth perfection, as it keeps a red-hot aroma with the herbs and peanuts from the homemade pesto. Button mushrooms commonly replace the shiitake caps and work for this recipe.

Ingredients Edit

For the skewer base Edit

Peanut pesto Edit

Directions Edit

  1. Prepare a hot grill.
  2. Skewer the slices individually.
  3. The shiitakes should have a scallion on each side. Lightly oil and season the satays and on a hot grill, mark and criss-cross both sides, about 4 to 5 minutes total.
  4. In a food processor, add 2 cups peanuts, shallots, garlic, chiles, kaffir, and lemongrass and puree smooth.
  5. Add sugar, lemon or lime juice, and season. Drizzle with the remaining oil then add the herbs.
  6. Check for seasoning. Lay a bed of peanuts on a large plate.
  7. Serve the pesto in a bowl and surround with satays. Garnish with extra kaffir leaves or lemongrass.

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