Thai chicken or pork satay

Yield: 4 servings

Measure Ingredient
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 pounds Boneless pork loin; cut into 3" x 1" x 1/4" strips OR
1 pounds 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 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.

Posted to bbq-digest by wight@... on Oct 8, 1998, converted by MM_Buster v2.0l.

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