Thai Grilled Flatbread with Mango & Sweet Chili Sauce

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.
15m
PREP TIME
10m
COOK TIME
373
CALORIES
9
INGREDIENTS

Ingredients 8 Servings

  • Step1
  • 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)

INSTRUCTIONS

  • 1 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.
  • 2 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.
  • 3 Spread peanut butter mixture evenly on each naan. Cut vegetables and fruit into bite-size pieces. Divide evenly among each naan.

TIPS AND TRICKS

Sprinkle with chopped peanuts and chopped fresh mint, if desired.

MEET YOUR NEW CULINARY SIDEKICK

Get the Flavor Maker app to discover recipes, help plan meals, organize your spice pantry, and more!

NUTRITION INFORMATION

(per Serving)

Related Recipes

Reviews

Edit
Shopping List
    Edit
    Shopping List

    Personal List

      Shopping List

      Recipe

      ShoppingList_RecipeName

      View Recipe>>

      Ingredients

        Shopping List
        Go To Meal Planner