Thai Chicken Or Pork Satay

Course : Curry
Serves: 4
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1 tablespoon yellow curry paste -- (Thai) see recipe
1 teaspoon turmeric
1 tablespoon palm sugar or brown sugar
2 tablespoons fish sauce -- (nam pla)
2 tablespoons lime juice
1 tablespoon vegetable oil
1 pound boneless pork loin cut into 3 inchx1 inch x 1/4 inch or
1 pound boneless -- skinless chicken breast cut into 3 inch x 1 inch x 1/4 inch strips
24 skewers bamboo skewers soaked in water for 1 -- hour 8 in
1/2 cup thick coconut cream -- (recipe follows)
1 can unsweetened coconut milk

Preparation / 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. 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. 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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