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Thai Chicken Or Pork Satay
Ingredients:
1 tablespoon yellow curry paste -- (Thai)
1 teaspoon turmeric
1 tablespoon palm sugar or brown sugar
2 tablespoon Thai fish sauce -- (nam pla)
2 tablespoon lime juice
1 tablespoon vegetable oil
1 pound boneless pork loin
cut into 3" x 1" x 1/4" strips
OR
1 pound boneless, skinless chicken breasts
-- cut into 3" x 1" x 1
24 8 in bamboo skewers
-- soaked in water for
1 can unsweetened coconut milk
Instructions:
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 the BBQ List by Bill Wight on Oct 8, 1998. |
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