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 20 minutes
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.
