Chemo the Clown said...

> You're the one that said, "Don't knock it till you've tried it." A pic
> is just that..a pic. Why not tell us what you did to the chicken?

Title:* Thai Chicken Or Pork Satay *
Yield: 4 Servings

/*Ingredients*/

1 tb yellow curry paste
1 ts turmeric
1 tb palm sugar or brown sugar
2 tb Thai 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 or tenders
cut into 3" x 1" x 1/4 strips
24 8" bamboo skewers soaked in water for 20 or longer minutes
1 can unsweetened coconut milk

*/Instructions/*

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. Can fit two or three
to a 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.

Posted to the BBQ List by Bill Wight on Oct 8, 1998.


I won't include the tried and true, bits and pieces adjustments I made to
the recipe, due to your belligerence.

Have at it!

Andy