Ingredients:

• 1 can (13.66 ounces) Thai Kitchen Lite Coconut Milk
• 1 tablespoon Thai Kitchen Premium Fish Sauce
• 2 teaspoons Thai Kitchen Red Curry Paste
• 1 cup medium mushrooms
• 1 small zucchini or summer squash, cut into 1-inch chunks
• 1 small green or red bell pepper, cut into 1-inch chunks
• 1 medium onion, cut into thin wedges
• 4 long bamboo or metal skewers
• Thai Kitchen Sweet Red Chili Sauce

Directions:

1. Mix coconut milk, fish sauce and curry paste in small bowl until well blended. Set aside. Thread vegetables onto skewers. Place kabobs in shallow dish. Pour marinade over kabobs; turn to coat well. Refrigerate 2 hours or overnight for extra flavor.
    
2. Broil or grill kabobs over medium heat 10 to 12 minutes or until vegetables are tender, turning occasionally. Serve with Sweet Red Chili Sauce for dipping.

Thai Kitchen Tip: Soak bamboo skewers thoroughly in water for at least 30 minutes before threading with vegetables. This prevents them from burning when on the grill.