A most excellent recipe, fourth batch, marinating in the fridge as I
type...

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

/*Ingredients*/

1 tb yellow curry paste; (Thai)
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
cut into 3" x 1" x 1/4 strips
24 8 in bamboo skewers soaked in water for
1 cn 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.
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.


Finding Thai yellow curry paste was a PITA but I have a sure supply since
I found it at a small "all cuisine" market!

I use sweet and sour dipping sauce. Peanut sauce is OK, but not my fav.

The only thing wrong is the saltiness of the fish sauce. I cut it in half
but some of the flavor is lost. Is all thai fish sauce so salty?!?

Bon apetit,

Andy