Thai Chicken Or Pork Satay
Serving Size : 4
Ingredients for prepare Thai Chicken Or Pork Satay
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | tablespoon | yellow curry paste - (Thai) |
| 1 | teaspoon | turmeric |
| 1 | tablespoon | palm sugar or brown sugar |
| 2 | tablespoons | Thai fish sauce - (nam pla) |
| 2 | tablespoons | lime juice |
| 1 | tablespoon | vegetable oil |
| 1 | pound | boneless pork loin |
cut into 3" x 1" x 1/4" strips
OR
thai chicken or pork satay |
| 1 | pound | boneless - skinless chicken |
breasts
cut into 3" x 1" x
1
thai chicken or pork satay |
| 24 | | 8 in bamboo skewers |
soaked in water for
thai chicken or pork satay |
| 1 | can | unsweetened coconut milk |
recipe Thai Chicken Or Pork Satay
Combine yellow curry paste, turmeric, palm sugar, fish sauce, lime juice and oil.
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Toss meat strips with marinade and marinate for minimum of 2 hours in refrigerator or
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better overnight. Thread individual meat strips onto the skewers, weaving in-and-out, in a ribbon fashion. Make
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meat strips lay flat on skewer. Prepare grill. Medium hot coals. Brush strips with thick coconut
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cream (see below). Place (brushed side down) over hot coals for 1 to 2
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minutes. Turn over, brush with coconut cream and grill until cooked. Do
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not overcook the meat it will dry out. Serve with Spicy Peanut Sauce. TO PREPARE
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COCONUT MILK AND CREAM: Pour 1 can unsweetened coconut milk into a tall glass.
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Allow to sit for at least 1 hour so the thick cream rises to the top. Skim off top (cream)
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and set aside. The rest is thin coconut milk. Posted to the BBQ List by Bill Wight on
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Oct 8, 1998. Preparation Time: 0:00
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