Thai Vegetable Grilled in a Banana Leaf Recipe | Thai Local Food

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk reduces calories while maintaining creaminess.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salted water

Soy sauce is easier to find and vegetarian.

chili paste

🥗Healthier: sambal oelek

💰Cheaper: hot sauce

Sambal oelek provides similar heat with fewer additives.

mixed vegetables

🥗Healthier: zucchini and bell peppers

💰Cheaper: seasonal vegetables

Seasonal vegetables are often less expensive and fresher.

Prepare banana leaves by cutting them into large squares and briefly heating them over an open flame until pliable.

Chop mixed vegetables into bite-sized pieces and set aside.

In a bowl, combine coconut milk, minced lemongrass, sliced galangal, chopped kaffir lime leaves, fish sauce, soy sauce, chili paste, minced garlic, grated ginger, sugar, and lime juice to create a marinade.

Add the chopped vegetables to the marinade and mix well to coat evenly.

Place a portion of the marinated vegetables in the center of each banana leaf square.

Fold the banana leaves over the vegetables to create a sealed packet, securing with kitchen twine if necessary.

Preheat a grill to medium heat.

Place the banana leaf packets on the grill and cook for 10-15 minutes, turning occasionally, until the vegetables are tender and fragrant.

Remove the packets from the grill and let them rest for a few minutes before unwrapping.

Serve the grilled vegetables warm, garnished with fresh herbs.

Cooking Techniques

Spice Level:

Allergens