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Thai Chicken Or Pork Satay

none

1 tablespoon yellow curry paste; (Thai)
1 teaspoon turmeric
1 tablespoon palm sugar or brown sugar
2 tablespoons fish sauce; (nam pla)
2 tablespoons lime juice
1 tablespoon vegetable oil
1 pound boneless pork loin
cut into 3" x 1" x 1/4" strips
OR
1 pound boneless, skinless chicken breasts
; cut into 3" x 1" x 1
24 8 in bamboo skewers
; soaked in water for
1 can unsweetened coconut milk

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. Submitted to the BBQ Mailing List by wight@odc.net on Oct 8, 1998. - - - - - - - - - - - - - - - - - -

Yield: 4 servings

Preparation Time: 0:00


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