| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Vegetables, Grains, Dairy |
Thai |
Meats, Bar-b-q |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Curry powder |
| 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" long x 1" wide 1/4-inch-thick strips |
| 24 |
|
8-in bamboo skewers soaked in water for 1 hour |
| 1/2 |
c |
Thick coconut cream (RECIPE Follows) |
| 1 |
cn |
Unsweetened coconut milk |
INSTRUCTIONS
COCONUT MILK AND CREAM
COMBINE CURRY POWDER, turmeric, palm sugar, fish sauce, lime juice and oil.
Toss pork strips with marinade. Thread 3 or 4 pork strips onto the skewers,
weaving in-and-out, sideways, in a ribbon fashion. Marinate for 30 minutes
or longer. Preheat grill. Brush strips with thick coconut cream. Place
(brushed side down) over hot coals for 1 to 2 minutes or until charred and
cooked. Turn over, brush with coconut cream and grill until cooked. Serve
with Spicy Peanut Sauce (See RECIPE).
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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