Curried Squash Kebabs

This chile is called “chile guero”(translated blonde chile) in Mexico. Caribes are part of the ‘wax’ type of chile peppers which include several different varieties ranging from mild to scorching. This variety is hot (5,000 – 8,000 Scoville Units) and can be used as substitutes for Jalapeno to add a different color and flavor to salsas and recipes. When you roast these it enhances the flavor. On a grill or skillet roast these at med/high heat for 8-10 minutes.

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Serves 4

KEBABS
2 kg/ 4.5 lb squash (any kind you like)
4 TBSP olive oil
2 tsp salt
8 tsp Hot Spicy Curry Blend
2 TBSP coarsely chopped cilantro

FISHY COCONUT SAUCE
1/4 cup coconut milk
2 TBSP fish sauce
1 chile pepper, seeded and sliced
1 tsp finely chopped cilantro

INSTRUCTIONS
Preheat the oven to 220°C (430 °F).

Peal the squash and chop it into 2 cm cubes. Divide the cubes between skewers.

Drizzle with oil and sprinkle with Hot spicy curry blend. Use your hands to realy get that spice in every corner.

Put them in a baking tray and roast for 30-40 minutes (or until the squash is tender).

Meanwhile prepare the sauce. Mix all ingredients together in a small bowl.

When the kebabs are done, pour over the sauce and sprinkle with chopped cilantro.

Slightly adapted from a recipe from useyournoodles.eu