Thai chicken or pork satay
4 servings
Ingredients
| Quantity | 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 |
Directions
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.