Ingredients
- 8 in bamboo skewers soaked in water
- 3 long
- 1 wide
- 260 gr pork loin (boneless)
- 120 ml coconut cream (thick)
- 30 ml lime juice
- 30 ml fish sauce
- 14 gr palm sugar
- 16 ml vegetable oil
- 6 gr curry powder
- 3 gr turmeric
- 1 package unsweetened coconut milk
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.