| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Meats, Grains, Dairy | Thai | Thai, Satay | 4 | servings |
INGREDIENTS
| 1 | tb | Yellow curry paste; (Thai) |
| 1 | ts | Turmeric |
| 1 | tb | Palm sugar or brown sugar |
| 2 | tb | Fish sauce; (nam pla) |
| 2 | tb | Lime juice |
| 1 | tb | 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" x 1/4" strips |
| 24 | 8-in bamboo skewers; soaked in water for 1, hour | |
| 1 | cn | Unsweetened coconut milk |
INSTRUCTIONS
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 [email protected] on Oct 8, 1998, converted by MM_Buster v2.0l.
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