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Thai pork satay

Yield: 4 Servings

Ingredients:

• 1 tb Curry powder
• 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" long x 1" wide - 1/4-inch-thick strips
• 24 8-in bamboo skewers - soaked in water for 1 hour
• 1/2 c Thick coconut cream -(RECIPE Follows) MMMMM-------------------COCONUT MILK AND CREAM------------------------
• 1 cn 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.

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