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Add some pan-Asian sizzle to your backyard barbecue. This recipe borrows the naan flatbread from Indian cuisine and the red chili sauce from Thai cuisine and puts them together on the grill for a modern day pizza.
1 cup Thai Kitchen® Sweet Red Chili Sauce, divided
1/4 cup creamy peanut butter
1 tablespoon soy sauce
3 tablespoons vegetable oil, divided
2 baby bok choy, cut lengthwise into quarters
1 red bell pepper, cut into strips
1 medium zucchini, cut lengthwise into quarters
1 large ripe mango, peeled, seeded and cut into large pieces
2 packages (8.8 ounces each) naan (4 pieces)
Mix 1/2 cup of the chili sauce, peanut butter and soy sauce in small bowl until smooth. Mix remaining 1/2 cup chili sauce and 1 tablespoon of the oil in small bowl.
Grill vegetables and fruit over medium heat 5 minutes or until tender, turning occasionally and brushing with chili sauce and oil mixture. Brush naan lightly with remaining 2 tablespoons oil. Grill over medium-low heat 1 to 2 minutes or until grill marks appear on both sides.
Spread peanut butter mixture evenly on each naan. Cut vegetables and fruit into bite-size pieces. Divide evenly among each naan.
Sprinkle with chopped peanuts and chopped fresh mint, if desired.
(Amount per serving)