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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This dish can be serve as a side dish or an appetizers..serve with creamy penut sauce. Ingredients:
1 tablespoon curry powder |
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 or chicken breast |
- 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 cup thick coconut cream |
Directions:
1. 1 cn Unsweetened coconut milk
2. COMBINE CURRY POWDER, turmeric, palm sugar, fish sauce, lime juice and oil.
3. 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
4. until cooked.
5. 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.
6. Satay sauce
7. 2/3 c Crunchy peanut butter 1 1/2 c Coconut milk, unsweetened 1/4 c Freshly squeezed lemon juice 2 tb Soy sauce 2 tb Molasses (or brown sugar) 1 ts Fresh ginger root, grated 4 Garlic cloves, minced 1/4 c Chicken broth 1/4 c Heavy cream Cayenne pepper Grated lime zest Fresh cilantro sprigs.
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