On Oct 22, 3:44*pm, Andy > wrote:
> 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

I wasn't being belligerent and you know it. Nice of you to go out of
your way to post the recipe. Just might give it a try.