Thai Pork Satay

Recipe Ingredients

1 tablespoon	15ml	Curry powder
1 teaspoon	5ml	Turmeric
1 tablespoon	15ml	Palm sugar or brown sugar
2 tablespoons	30ml	Fish sauce - (nam pla)
2 tablespoons	30ml	Lime juice
1 tablespoon	15ml	Vegetable oil
1 lb	454g / 16oz	Pork loin - boneless
1/2 cup	118ml	Thick coconut cream
1		Unsweetened coconut milk

Recipe Instructions

Cut the pork into 3" long x 1" wide by 1/4-inch-thick strips.

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.

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.

Source:
Lucie Costa, CEC, Culinary Arts Instructor

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