Side Pannel
Thai Chicken or Pork Satay
Ingredients List
- 1 tb Yellow curry paste; (Thai)
- 1 ts Turmeric
- 1 tb Palm sugar or brown sugar
- 2 tb Fish sauce; (nam pla)
- 2 tb Lime juice
- 1 tb Vegetable oil
- 1 lb Boneless pork loin; cut into
- -3" x 1" x 1/4" strips OR
- 1 lb Boneless; skinless chicken
- -breasts, cut into 3" x 1" x
- -1/4" strips
- 24 8-in bamboo skewers; soaked
- -in water for 1, hour
- 1 cn Unsweetened coconut milk
Directions
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.
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.
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