| 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 wight@odc.net on Oct 8, 1998, converted by
MM_Buster v2.0l.
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