Thai Chicken Or Pork Satayappetizers, chicken, poultry, thai 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- 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 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. |
