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THAI PORK SATAY

  • 1serving

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, H, C
MineralsSelenium, Copper, Iodine, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 tablespoon Curry powder

  3. 1 teaspoon Turmeric

  4. 1 tablespoon Palm sugar or brown sugar

  5. 2 tablespoons Fish sauce (nam pla)

  6. 2 tablespoons Lime juice

  7. 1 tablespoon Vegetable oil

  8. 1 pound Boneless pork loin

  9. 3" long x

  10. 1" wide

  11. - 1/4-inch-thick strips

  12. 24 8-in bamboo skewers

  13. - soaked in water for 1 hour

  14. 1/2 cup Thick coconut cream

  15. --COCONUT MILK AND CREAM--

  16. 1 can Unsweetened coconut milk

Instructions Jump to Ingredients ↑

  1. COMBINE CURRY POWDER, turmeric, palm sugar, fish sauce, lime juice and oil.

  2. 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 orlonger. Preheat grill. Brush strips with thick coconut cream. Place (brushedside down) over hot coals for 1 to 2 minutes or until charred and cooked.

  3. Turn over, brush with coconut cream and grill until cooked. Serve with SpicyPeanut Sauce (See RECIPE).

  4. TO PREPARE COCONUT MILK AND CREAM: Pour 1 can unsweetened coconut milk intoa tall glass. Allow to sit for at least 1 hour so the thick cream rises tothe top. Skim off top (cream) and set aside. The rest is thin coconut milk.

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