Recipe - Thai Pork Satay

1 tablespoon Curry powder
1 teaspoon Turmeric
1 tablespoon Palm sugar or brown sugar
2 tablespoon Fish sauce (nam pla)
2 tablespoon Lime juice
1 tablespoon Vegetable oil
1 pound Boneless pork loin
cut into 3" long x 1" wide
1/4inchthick strips
24 8in bamboo skewers
soaked in water for 1 hour
One half cup Thick coconut cream
(RECIPE Follows)

COCONUT MILK AND CREAM
1 cn 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 inandout, 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini