Street, Beach & Sky: A Cookbook: The Culinary Traveler, #4

Street, Beach & Sky

Street, Beach & Sky: A Cookbook ISBN 978-1-989647-51-6

© 2024 Andrew West

A Byrd Press Publication

Toronto

www.byrdpress.com

publisher@byrdpress.com

Street, Beach & Sky A Cookbook

Dedicated to Marie-Antoine Carême (1784-1833) and Grimod de la Reynière (1758-1837)

-Marie-Antoine Carême, the architect of flavor, whose meticulous artistry and dedication to quality ingredients continue to inspire chefs and elevate the art of fine dining.

Carême’s legacy lies in his meticulous approach to cooking, his emphasis on high-quality ingredients, and his role in codifying classical French cuisine. These principles continue to be foundational for many chefs today, even if adapted to modern sensibilities. His detailed recipes and techniques serve as a historical record and a valuable resource for culinary professionals.

And,

- Grimod de la Reynière, the original gourmand, whose sharp wit and critical eye laid the groundwork for modern food criticism and our appreciation for the culinary experience.

Grimod’s influence lies in his pioneering role as a food critic. His witty and often scathing reviews helped to shape public perception of restaurants and elevate the status of food as a topic of conversation and critique. His work provides a fascinating glimpse into the Parisian culinary scene of the early 19th century and continues to inspire contemporary food writers and reviewers.

New dishes are but old ones disguised. - Grimod de la Reynière (French gastronome, 1808)

STREET

Bangkok, Thailand 14

•

Clam & Seaweed Takoyaki

•

Spicy Sausage Kimchi Takoyaki

•

Gai Yang (Grilled Chicken)

•

Shrimp & Sweet Heat Takoyaki

•

Moo Ping (Grilled Pork Skewers)

•

Yuzu Watermelon Gazpacho with Pickled

•

Satay

Ginger Mignonette

•

Grilled Green Curry Asparagus & Fish Satay

•

Sunomono Salad with Radish, Pickled

•

Fiery Pork Skewers - Kor Moo Yang Style Tomatoes & Sesame Crunch

•

Kai Yang Pad Thai

•

Roasted Edamame with Pistachio and

•

Od Mun Kung (Shrimp Cakes) + Enoki

Balsamic Glaze

•

One-Pan Savory Khanom Buang (Crispy

•

Japanese-Style Pear and Sesame Crackers Coconut Crepes)

•

Kewpie Potato Salad (Japanese Style)

•

Spicy Som Tam (Green Papaya Salad)

•

Spicy Pickled Walnuts, Garlic, Ginger &

•

Sticky Rice

Kombu Tsukemono

•

Cucumber Kimchi

•

Tempura Shiitake with Wasabi Vinaigrette,

•

Homemade Thai Chili Oil

Toasted Pine Nuts & Citrus Symphony

•

Thai Green Beans

•

Miso-Glazed Eggplant with Shichimi Togarashi

•

Thai Peanut Dipping Sauce

•

Spicy Thai Rice Crackers

•

Spicy Thai Fritters

Mexico City 52

•

Pineapple Pork Carnitas Tacos

Penang, Malaysia 26

•

One Burner Cast Iron Elote

•

Tlacoyos

•

Penang Satay

•

Red Mole Boston Butt Tortillas

•

Asam Laksa (Spicy Sour Noodle Soup)

•

Burrito with Guajillo-Braised Turkey,

•

Murtabak (Stuffed Flatbread - Penang Hawker Caramelized Plantains, and Chorizo Crema Stall Style)

•

Mexican-Style Chili Corn Pudding with

•

Roti Canai (Layered Flatbread)

Roasted Pepitas

•

Penang Har Mee (Prawn Broth Soup)

•

Rustic Arborio Rice with Black Beans and

•

Otak-Otak (Leaf-wrapped Fish Cakes)

Caramelized Plantains

•

Pegaga Masak Lemak (Watercress with

•

Yucatan-inspired Chorizo and Cheese Stuffed Coconut & Kaffir Lime)

Peppers

•

Nasi Impit (Compressed Rice)

•

Citrus-Pickled Red Onions with Jicama &

•

Acar Rempah Pelbagai Sayur (Penang Pickled Green Tomato

Medley)

•

Cicah Kari Masam Manis Kelapa (Spicy Sweet Marrakech, Morocco 62

Coconut Dipping Sauce)

•

Moroccan-Inspired Skewers with Chermoula Drizzle

•

Grilled Eggplant Salad (Zaalouk) with Charred Osaka, Japan 38

Peppers and Toasted Spices

•

Moroccan Flatbread

•

Sweet Onion, Chili & Garlic Negiyaki Sauce

•

Tomatillo Harira with Crispy Duck and Herb with Sesame

Gremolata

•

Ribeye Kushikatsu

•

Preserved Lemons

•

Moroccan Honey Glazed Sweet Potato Rounds

•

Offal Kushikatsu

•

Khobz dyal Zraa (Barley Bread)

•

Okonomiyaki Pork Belly, Choy Sum and

•

Harissa-Spiked Carrot & Cannellini Bean Dip Endive Tower

with Toasted Pine Nuts

STREET

Lima, Peru 70

•

Ají de Gallina

S

•

Lomo Saltado

•

Anticuchos de Pescado

•

Cau Cau

•

Arroz Chaufa

•

Papas a la Huancaína

•

Ají de Pallares

•

Torrejas de Choclo

Hanoi, Vietnam 78

•

Bún Chả with Pickled Peppers and Chiles

•

Beef and Oyster Banh Mi with Deep Roasted Garlic & Chili Paste Sauce

•

Our A+ Bánh Goi (Crispy Fried Wontons)

•

Our A+ Bò Nướng Xả (Grilled Lemongrass

Beef)

•

Canh Chua Hanoi-Style

CONTENT

•

Hanoi-Inspired Đồ Chua Arancini with a Kick

•

Sweet, Sour, & Spicy Vietnamese Salad with Peanuts

Ho Chi Minh City Vietnam

86

•

Our A+ Mi Quang (Turmeric Noodle Soup) -

Ho Chi Minh City Style

•

Goi Cuon (Spring Rolls) with Spicy Peanut Dipping Sauce - Ho Chi Minh City Style

•

Canh Thi (Winter Melon Soup) with

variations for all seasons

•

Bánh Xèo (Crispy Coconut Crepes)

•

Cơm Lam (Bamboo Rice)

Los Angeles, California 94

•

Hokkaido-Inspired Tempura & Roe with Pear Fusion Tortillas

•

Burmese Bowl with Duck

•

Ethiopian Chicken & Berbere Fusion Burrito

•

The Krimson Karenderia: A California Filipino Fusion Burrito

•

Joojeh, Stone Fruit & Grilled Serrano Skewers with Dual Dips

•

Yuzu Kosho Brussels Sprouts

•

Kimchi Gazpacho

BEACH

Oahu, Hawaii 104

Playa del Carmen,

•

Hawaiian Poke

Mexico 128

•

Huli Huli Chicken with Grilled Spicy

•

Papadzules (Egg and Pumpkin Seed

Pineapple Skewers and Tropical Slaw

Envelopes with Tomatillo)

•

Our A+ Hawaiian Spiced Pork Skewers

•

Yucatan-Inspired Tacos with Charred Corn, with Spicy Pickled Pineapple, Plums

Queso Fresco, Flank Steak, and Crispy

& Hearts of Palm

Poblanos

•

Hawaiian-Inspired Chicken & Shrimp Bowl with Lilikoi Vinaigrette

•

Pescado Tikin Xic (Grilled Fish with

•

A Simple & A Complex (double chicken Achiote)

broth) Saimin

•

Fiery Fiesta Dip with Charred Peppers and

•

Lau Lau (Hawaiian Steamed Parcels)

Pickled Anaheim Chili

•

Fire-Kissed Hawaiian Steak with Mango

•

Meso-American Harvest Salad with Green

Salsa and Macadamia Butter

Mole Drizzle

•

Our A+ Kulolo (A Cherished Hawaiian

•

Quick Mini Nopalitos Tamales

Dessert)

•

Cocoa-Rubbed Roasted Cauliflower with

•

Hawaiian Sweet Rolls

Gouda and Jalapeño Dipping Sauce

•

Spicy Pineapple Boat

•

Mango Yucatan Spiced Beef Jerky

•

Cucumber Salad with Sesame Ginger

Cottesloe Beach, Perth,

San Sebastian, Spain 116 Australia 136

•

Aussie Fusion Cornbread with Vegemite,

•

Atun Ahumado con Tomate Fresco

•

Patatas Bravas

Macadamia, & Feta

•

Gambas al Ajillo

•

Pan-Seared Beef and Prawn Patties on

•

Tortilla Española

Toasted Buns

•

Paella Negra

•

Our A+ Smoked Paprika and Olive Damper

•

Blistered Olives with White Bean & White

•

One-Pan Thyme and Zest Flatfish with

Anchovy Crema with Toasted Pecorino

Plum Sauce and Hazelnut Crumble

Crust and Crushed Pistachios

•

Our A+ Lamington: An Aussie Classic

•

White Bean Nachos with Chorizo,

Elevated

Anchovies & Caramelized Onions

•

Roasted Sweet Potato and Wattleseed

•

Almejas a la Marinera Andaluza con Hinojo y Estragón

Salad with Bush Tomato Vinaigrette

•

Roasted Butternut Squash with Crispy

•

Grilled Pineapple with Chilli Lime & Mango Prosciutto

Salsa

•

Pisto Manchego

•

Rustic Txakoli & Quince Biscotti with Rosemary, Smoked Paprika, and Guindilla Pepper

•

Piquillo Pepper and Manchego Gougères

BEACH

Bali, Indonesia 144

Phuket, Thailand 152

Spicy Duck & Rye Bread Open-Faced Sandwiches •

Simple Green Curry

with Poached Egg

•

Pad See Ew

Pepes Ikan in Banana Leaves (Steamed

•

Tom Yum Goong

Marinated Fish)

•

Phuket-Style Yum Pla Duk Foo

Balinese Lawar with Minced Chicken

•

Phuket-Style Rad Na with Mussaman

Mie Goreng (Indonesian Fried Noodles)

Curry Beef

Nasi Goreng (Indonesian Stir-Fried Rice)

•

Khao Pad Krapow

Gado-Gado Salad with Peanut Sauce

•

Gang Khua Gai

Coconut Curry Glass Noodles

•

Khao Pad Sapparot

•

Tom Yum Soup with Shrimp

•

Yum Nua Sai

•

Khanom Jeen Sot Curry Variante

SKY

CHETTINAD,INDIA 164 CALGARY, CANADA 182

•

Spicy Yogurt Marinated Fried Chicken

•

Alberta Rib-Eye Chili

•

Hetty Chicken 65

•

Alberta Sizzlin’ Hash

•

Spicy Chettinad Shrimp Skewers

•

Alberta Wild Mushroom Tartlets with Goat

•

Chettinad Eggplant Roast

Cheese

•

Our A+ Meen Kuzhambu (Tangy Fish Curry)

•

Spiced Peach and Apricot Cobbler

•

Our A+ Appalam (Crispy Lentil Crackers)

•

Our A+ Coconut Rice Crackers

•

Chettinad Cauliflower Popcorn

NEW ORLEANS,

•

Chettinad Pineapple Raita

LOUISIANA 188

•

•

Smoked Ricotta & Cajun Deviled Eggs on MONTREAL, CANADA

Pecan Parmesan Crisps

174

•

Cherrystone Clam Seafood Gumbo

•

Sweet Corn Pudding with Peas & Pecans

•

Lobster Blinis with Maple Drizzle

•

Dirty Rice

•

Blueberry Maple Flank Steak with Pine Nut

•

Sweet or Savory Vanilla Shrimp Croquettes Crunch

•

Montreal Portobello Steak with Fig-Infused Red Wine Vinaigrette and Black Pepper

Roasted Walnut

•

Spicy Montreal Bagel Panzanella Salad

•

Elevated Tourtière with Pork & Wild Mushroom Ragout and Oka Mash

•

Montreal Hazelnut Tartlets with Genmaicha Custard

INTRODUCTION

Welcome to Street, Beach & Sky: A Cookbook, where every recipe is a journey, and every dish tells a story. I’m Andrew West, Author of The Instant Chef: American Classics and The Savoury Chocolate Cookbook and I invite you to join me on a culinary adventure that spans the globe—from the bustling street markets of Bangkok to the serene beaches of Bali, and up to the vibrant destination cities like Montreal. This book is a celebration of the world’s diverse food cultures, brought to life through a collection of recipes that range from the traditional to the innovative, all crafted with the home cook in mind.

As a passionate explorer of the world’s culinary landscapes, I’ve always been fascinated by the way food connects us to a place and its people. Street, Beach & Sky is more than just a cookbook; it’s a passport to experiencing the flavors of the world without leaving your kitchen. Each recipe has been carefully selected and tested to ensure that you can recreate authentic and adventurous dishes wherever you are.

The journey begins on the streets, where food is not just sustenance but a way of life. Street food is immediate and intimate, offering a direct line to the heart of a culture. Here, you’ll find dishes like Gai Yang, a marinated grilled chicken that sings with the flavors of Thailand, and Tacos al Pastor, a Mexican classic that’s a riot of color and taste.

From there, we move to the beaches—a place to relax and recharge, where food is about freshness and simplicity. Imagine yourself in Lima, preparing a vibrant Ají de Gallina by the ocean, or in Perth, savoring a Smoked Paprika and Olive Damper as the sun sets over the water.

Finally, our journey takes us to the cities, those great melting pots of culture and cuisine. This is where tradition meets innovation, where chefs and home cooks alike push the boundaries of what food can be. Experience the sophisticated fusion of a Montreal Genmaicha Hazelnut Tartlet or the bold flavors of a New Orleans Cherrystone Clam Seafood Gumbo.

Throughout this book, you’ll also find Showstopper recipes—dishes designed to impress and delight, perfect for special occasions or when you simply want to celebrate the everyday. These recipes are marked by their uniqueness, flavor impact, and visual appeal, ensuring they’ll be remembered long after the meal is over.

Street, Beach & Sky is not just about following recipes—it’s about embracing the spirit of discovery and innovation that drives the world’s culinary traditions.

It’s about the flavours and techniques behind the dishes, the taste of cultures, and places that inspire. So, whether you’re a seasoned chef or a curious cook, I hope this book inspires you to explore new flavors, experiment with different techniques, and celebrate the rich tapestry of global cuisine.

Let’s cook, learn, and enjoy together. Welcome to the table—the world awaits.

re: ‘Showstoppers’ found in this Book.

A Showstopper recipe in a cookbook typically possesses several key characteristics that set it apart from other dishes: 1. Uniqueness: It should have a unique twist, either a new flavor combination, an unexpected ingredient, or an innovative presentation that sets it apart from the ordinary.

2. Flavor Impact: The dish should deliver a memorable flavor experience. This could be through bold spices, rich textures, a surprising combination of sweet and savory, or a unique blend of culinary influences.

3. Visual Appeal: Showstoppers often have a visually striking presentation that makes them stand out on PERS

a table or buffet. This could involve vibrant colors, interesting textures, or an artistic plating style.

4. Storytelling: A Showstopper dish often has a story behind it, whether it’s rooted in cultural traditions, inspired by personal experiences, or a result of culinary experimentation.

5. Versatility: While not essential, a Showstopper dish that can be adapted for different dietary preferences or occasions (e.g., vegetarian, vegan, STOP

gluten-free) adds to its appeal.

6. Wow Factor: Above all, a Showstopper dish W

should evoke a sense of excitement, wonder, and admiration. It should be a dish that guests remember and talk about long after the meal is over.

Remember, a Showstopper can be a classic dish elevated with a creative twist or a completely new creation that pushes culinary boundaries.

Ultimately, it’s about creating a memorable and SHO

enjoyable dining experience that goes beyond the ordinary.

STREET

Street food, in its purest form, is a window into the soul of a city. It’s a reflection of the people, their history, and the symphony of flavors that define their culinary heritage. In this section, we embark on a gastronomic journey through the vibrant streets of eight iconic cities, each with its unique culinary language.

From the bustling markets of Bangkok and Penang to the lively stalls of Osaka and Mexico City, we’ll savor the smoky aromas of sizzling grills and the intricate dance of chopsticks and tortillas. We’ll delve into the fragrant spice markets of Marrakech and Lima, where centuries-old traditions mingle with modern culinary creativity. And we’ll explore the hidden alleyways of Hanoi and Ho Chi Minh City, where steaming bowls of pho and delicate rice paper rolls reveal the essence of Vietnamese cuisine.

Rather than an exhaustive encyclopedia, we aim to offer you a taste – a curated glimpse – into the heart of each city’s street food scene. These recipes, both traditional and innovative, are an ode to the bustling culinary cultures we encountered. We’ve taken beloved classics, honed over generations, and given them a fresh perspective through the lens of our test kitchen.

Alongside these familiar favorites, you’ll find entirely new creations, inspired by the vibrant pantries and local foodways of each city. These dishes aren’t just a collection of ingredients; they’re a culinary passport, inviting you to experience a snapshot of the world through its street food.

So, roll up your sleeves, awaken your senses, and prepare to embark on a culinary adventure that will transport you to the heart of these extraordinary cities.

It’s time to discover the true meaning of street food, one bite at a time.

Gai Yang (Grilled Chicken): A classic Thai street food featuring marinated, grilled chicken bursting with lemongrass Bangkok, and fish sauce flavors.

Moo Ping (Grilled Pork Skewers): Sweet and savory Thai grilled pork skewers, perfect as a snack or appetizer.

Thailand

Satay: Southeast Asian grilled meat skewers infused with turmeric, peanuts, and a vibrant dipping sauce.

Bangkok, a city where culinary history

Grilled Green Curry Asparagus & Fish Satay: A modern twist intertwines with modern-day innovation, on satay, featuring fish marinated in green curry and grilled beckons food enthusiasts to explore its with crisp asparagus. (Showstopper) vibrant and ever-evolving food scene. From the bustling street food stalls of Chinatown Fiery Pork Skewers - Kor Moo Yang Style: Inspired by Thai to the Michelin-starred restaurants helmed grilled pork neck, these re-worked skewers deliver sweet, by world-renowned chefs, Bangkok offers a savory, and intensely spicy flavors. (Showstopper) kaleidoscope of flavors that reflect the city’s rich cultural heritage and its embrace of Kai Yang Pad Thai : A fusion dish combining the tangy flavors culinary experimentation.

of pad thai with the smoky goodness of grilled Thai chicken.

(Showstopper)

The roots of Thai cuisine run deep, drawing inspiration from ancient traditions and

Od Mun Kung (Shrimp Cakes) + Enoki: Traditional Thai the diverse influences of neighboring shrimp cakes elevated with the delicate texture of enoki countries like China, India, and Malaysia.

mushrooms.

Over centuries, Thai cooks have mastered the art of balancing sweet, sour, salty, and One-Pan Savory Khanom Buang (Crispy Coconut Crepes): A spicy flavors, creating a cuisine that is both reimagined take on the crispy Thai street snack, now with a complex and harmonious.

savory filling perfect for a light meal. (Showstopper) Today, Bangkok’s culinary scene is a dynamic Spicy Som Tam (Green Papaya Salad): The quintessential blend of tradition and innovation. Street food Thai salad delivering a punch of sweet, sour, salty, and spicy vendors continue to serve up beloved classics flavors.

like pad Thai, green curry, and satay, using time-honored techniques and fresh, local Sticky Rice: The essential accompaniment to many Thai ingredients. Meanwhile, a new generation of dishes, with a fluffy and subtly sweet glutinous rice.

chefs is pushing boundaries, incorporating modern culinary techniques and global

Cucumber Kimchi: A Korean-inspired side dish offering flavors to create exciting new dishes that a refreshing, tangy, and lightly spicy counterpoint to Thai challenge the traditional palate.

flavors.

This collection of recipes celebrates the Homemade Thai Chili Oil: A customizable condiment adding vibrant and ever-evolving nature of Thai depth and fiery heat to any Thai dish.

cuisine. You’ll find new classics, like our innovative take on Gai Yang (grilled chicken) Thai Green Beans: A simple Thai-style stir-fry highlighting the and Moo Ping (grilled pork skewers), crispness of green beans and savory sauces.

alongside original creations that showcase the bold flavors and culinary ingenuity of Thai Peanut Dipping Sauce: A versatile and creamy sauce Bangkok’s food scene. Whether you’re a enhancing the flavors of any grilled or fried Thai dish.

seasoned Thai food enthusiast or a curious newcomer, this chapter offers a glimpse into Spicy Thai Rice Crackers: A crunchy snack delivering a burst the heart of Bangkok’s culinary soul, where of savory and spicy flavors.

tradition and innovation meet to create a truly unforgettable dining experience.

Spicy Thai Fritters: Crispy savory fritters infused with Thai flavors and a fiery kick.

THAI MAIN DISHES- STREET

Prep time: 10 minutes

Gai Yang (Grilled Chicken)

(marinating time not included)

Cooking time: 10-14 minutes

Servings: 4

Marinate the Chicken:

In a large bowl, combine soy

sauce, fish sauce, lemongrass

•

1 pound boneless, skinless

(or paste), garlic, shallot, brown

chicken breasts or thighs

sugar, coriander, and black

•

¼ cup soy sauce

pepper. Whisk well to create

•

2 tablespoons fish sauce

a marinade. Add the chicken

•

1 tablespoon chopped

pieces and toss to coat them

lemongrass (or 1 teaspoon

evenly. Cover and refrigerate

lemongrass paste)

for at least 30 minutes, or up to

•

1 clove garlic, minced

overnight for deeper flavor.

•

1 shallot, minced

•

1 tablespoon brown sugar

-

•

1 teaspoon ground coriander

Preheat your grill to medium-

•

½ teaspoon freshly ground

high heat. Remove the chicken

black pepper

from the marinade, letting any

excess drip off. Grill for 5-7

minutes per side, or until the

chicken is cooked through and

nicely charred.

Prep Time: 15 minutes

Moo Ping (Grilled Pork Skewers)

(marinating time not included)

Cooking Time: 10-14 minutes

Servings: 4-6

Marinate the Pork:

-

In a large bowl, combine ground

Preheat your grill to medium-high

pork, soy sauce, oyster sauce,

heat. Grill the pork skewers for 5-7

honey, brown sugar, white

minutes per side, or until cooked

•

½ pound ground pork

pepper, garlic, and shallot. Mix

through and slightly charred.

•

2 tablespoons soy sauce

well and knead until everything

•

1 tablespoon oyster sauce

is well incorporated. Cover

-

•

1 tablespoon honey

and refrigerate for at least 30

Peanut Sauce (Optional):

•

1 tablespoon light brown

minutes, or up to overnight for

In a small bowl, whisk together

sugar

deeper flavor.

creamy peanut butter, soy sauce,

•

1 teaspoon white pepper

brown sugar, rice vinegar, water,

•

1 clove garlic, minced

-

and Thai Chili Oil (to taste) until

•

1 shallot, minced

Wet your hands to prevent

smooth and creamy.

•

Metal Skewers

sticking. Form the marinated

pork mixture into small

For the Peanut Sauce

meatballs. Thread the meatballs

(Optional):

onto the soaked wooden

skewers.

•

¼ cup creamy peanut butter

•

2 tablespoons soy sauce

•

1 tablespoon brown sugar

•

1 tablespoon rice vinegar

•

1 tablespoon water

•

Thai Chili Oil, to taste

THAI MAIN DISHES- STREET

Prep Time: 15 minutes

Satay

(marinating time not included)

Cooking Time: 6-8 minutes

Servings: 4

Marinate the Meat:

-

In a large bowl, combine soy

Preheat your grill to medium-high

sauce, brown sugar, vegetable

heat. Grill the satay skewers for 3-4

•

½ pound chicken breast or

oil, lime juice, garlic, shallot,

minutes per side, or until cooked

pork tenderloin, cut into thin

coriander, cumin, and red chili

through and slightly charred.

strips

flakes (if using). Whisk well

•

¼ cup soy sauce

to create a marinade. Add the

-

•

2 tablespoons brown sugar

chicken or pork strips and toss

Serving Suggestions:

•

1 tablespoon vegetable oil

to coat them evenly. Cover

Serve your Gai Yang hot with a side

•

1 tablespoon lime juice

and refrigerate for at least 30

of sticky rice or your favorite dipping

•

1 clove garlic, minced

minutes, or up to overnight for

sauce, like a simple lime and chili

•

1 shallot, minced

deeper flavor.

sauce.

•

½ teaspoon ground coriander

•

½ teaspoon ground cumin

-

•

Pinch of red chili flakes

Wet your hands to prevent

(optional (continued)

sticking. Thread the marinated

meat strips onto soaked wooden

skewers (soaked for at least 30

minutes to prevent burning).

Prep Time: 15 minutes

Grilled Green Curry Asparagus & Fish Satay (marinating time not included)

Cooking Time: 10-12 minutes

Servings: 4

In a bowl, whisk together green

-

curry paste, coconut milk, soy

Brush the skewers lightly with

sauce, lime juice, brown sugar,

vegetable oil. Place them on the

For the Green Curry Marinade:

garlic, ginger, and