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thai chicken or pork satay

  • 4servings

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Source: www.astray.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. 1 tablespoon Yellow curry paste; (Thai)

  2. 1 teaspoon Turmeric

  3. 1 tablespoon Palm sugar or brown sugar

  4. 2 tablespoons Fish sauce; (nam pla)

  5. 2 tablespoons Lime juice

  6. 1 tablespoon Vegetable oil

  7. 1 pounds Boneless pork loin; cut into 1/4" strips OR 1 pounds Boneless; skinless chicken breasts, cut into 3" x

  8. 1" x

  9. 1/4" strips

  10. 24 8-in bamboo skewers; soaked in water for 1, hour

  11. 1 can Unsweetened coconut milk

Instructions Jump to Ingredients ↑

  1. 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.

  2. Thread individual meat strips onto the skewers, weaving in-and-out, in a ribbon fashion. Make meat strips lay flat on skewer.

  3. Prepare grill. Medium hot coals.

  4. 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.

  5. Serve with Spicy Peanut Sauce.

  6. 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.

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

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