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Thai Chicken Or Pork Satay


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
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 on Oct 8, 1998. - - - - - - - - - - - - - - - - - -

Yield: 4 servings

Preparation Time: 0:00

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