1 tablespoon curry powder
1 teaspoon turmeric
1 tablespoon palm sugar or brown sugar
2 tablespoon fish sauce -- (nam pla)
2 tablespoon lime juice
1 tablespoon vegetable oil
1 pound boneless pork loin
- cut into 3" long x 1" wide
- 1/4-inch-thick strips
24 8 in bamboo skewers
- soaked in water for 1 hour
1/2 cup thick coconut cream
- -- (recipe follows)
-----coconut milk and cream-----
1 can unsweetened coconut milk
Instructions:
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.
