| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Meats, Grains, Dairy | Thai | Satay, Thai | 4 | Servings |
INGREDIENTS
| 1 | T | Yellow curry paste, Thai |
| 1 | t | Turmeric |
| 1 | T | Palm sugar or brown sugar |
| 2 | T | Fish sauce, nam pla |
| 2 | T | Lime juice |
| 1 | T | Vegetable oil |
| 1 | lb | Boneless pork loin, cut into |
| 3" x 1" x 1/4" strips OR | ||
| 1 | lb | Boneless, skinless chicken |
| breasts cut into 3" x 1" | ||
| 1/4" strips | ||
| 24 | 8-in bamboo skewers, soaked | |
| in water for 1 hour | ||
| 1 | Unsweetened coconut milk |
INSTRUCTIONS
x Combine yellow curry paste, turmeric, palm sugar, fish sauce, lime juice and oil. Toss meat strips with marinade and marinate for minimum of 2 hours in refrigerator or better overnight. Thread individual meat strips onto the skewers, weaving in-and-out, in a ribbon fashion. Make meat strips lay flat on skewer. Prepare grill. Medium hot coals. Brush strips with thick coconut cream (see below). Place (brushed side down) over hot coals for 1 to 2 minutes. Turn over, brush with coconut cream and grill until cooked. Do not overcook the meat it will dry out. Serve with Spicy Peanut Sauce. TO PREPARE COCONUT MILK AND CREAM: Pour 1 can unsweetened coconut milk into a tall glass. Allow to sit for at least 1 hour so the thick cream rises to the top. Skim off top (cream) and set aside. The rest is thin coconut milk. Posted to bbq-digest by wight@odc.net on Oct 8, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 339
Calories From Fat: 100
Total Fat: 11.2g
Cholesterol: 147.9mg
Sodium: 466.6mg
Potassium: 779.4mg
Carbohydrates: 1.4g
Fiber: <1g
Sugar: <1g
Protein: 54.5g