Thai Pork Satay

Serves:

Ingredients:

1 tb Curry powder
--------- COCONUT MILK AND CREAM ---------
(RECIPE Follows)
1/2 c Thick coconut cream
soaked in water for 1 hour
24 8-in bamboo skewers
1/4-inch-thick strips
cut into 3" long x 1" wide
1 lb Boneless pork loin
1 tb Vegetable oil
2 tb Lime juice
2 tb Fish sauce (nam pla)
1 tb Palm sugar or brown sugar
1 ts Turmeric
1 cn Unsweetened coconut milk

Method:

COMBINE CURRY POWDER, turmeric, palm sugar, fish sauce, lime juice and oil.
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 until cooked.
Serve with Spicy Peanut Sauce (See RECIPE).
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.