Andy wrote:

> 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


Thanks for sharing Andy...that sounds really tastey, I have everything
except for the yellow curry paste. 'Tis the only Thai curry paste not
in my fridge right now. Running to the Asian markets is on the near
future to do list, I need to find some more dashi and none of the local
shops carry it. Might try it with some Kaffir lime leaves added in if I
can get my paws on some.

Jess