Thai curry - Veg Kebab


  • 2 teaspoons of olive oil
  • 1 tablespoon Thai red curry paste
  • 1 cup sliced halved zucchini
  • 1 red bell pepper, seeded and sliced into strips
  • 1/2 cup sliced carrots
  • 1 onion, quartered then halved
  • 1 tablespoon cornstarch
  • 1 (14 ounce) can light coconut milk
  • 2 tablespoons chopped fresh cilantro


Heat oil in a large skillet over medium-high heat. Add the SUNSHINE[EVERBEST] VEG. KEBAB; cook and stir for about 3 minutes. Mix in the curry paste, zucchini,bell pepper, carrot and onion. Cook and stir for a few minutes. Dissolve the cornstarch in coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro