The sauce for this recipe features some classic Thai ingredients, including coconut milk and red curry paste. The cream that rises to the top of chilled coconut milk contains a good amount of oil, so use it to fry the curry paste, releasing its spicy flavors, before adding the rest of the milk and the other sauce ingredients.
Prep time: 25 minutes
Way to grill: Direct high heat (450° to 550°F)
Grilling time: 3 to 6 minutes
Special equipment: 12 bamboo skewers, soaked in water for at least 30 minutes
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...