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

Andy wrote in
6:

Is all thai fish sauce so salty?!?


Use more lime juice...counter balances the saltyness of the fish sauce.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

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

"Jessica V." wrote in news:0a6dnT25I6Bux9LfRVn-
:

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


Jess,

You're welcome!

It is a mouthwatering recipe, just don't be put off by the almost putrid
smell of the marinated chicken, it cooks up delicious! Hope you enjoy it.

Andy

--
"If you can't do it naturally, then fake it."
- Alfred Hitchcock
Spoken to Ingrid Bergman

"Andy" wrote in message
6...
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/*

snip

Bon apetit,

Andy

I have green thai curry paste in the fridge. Could I use that?

Elaine

"elaine" wrote in :

I have green thai curry paste in the fridge. Could I use that?

Elaine



Elaine,

I don't see why not, with the exception that the yellow curry and the
tumeric impart a beautiful yellow to the chicken. Using the green curry
and the tumeric together, you might end up with some shade of blue
chicken!??

I can't vouch for any flavor difference, as I'm unfamiliar with the
green.

Let us know!!!

Andy

--
"What can possibly go wrong... go wrong... go wrong..."
- Pop

Andy wrote:



I don't see why not, with the exception that the yellow curry and the
tumeric impart a beautiful yellow to the chicken. Using the green curry
and the tumeric together, you might end up with some shade of blue
chicken!??

Why would that happen? When mixing colours, blue and yellow make green. Green
and yellow do not make blue.

Dave Smith wrote in
:

Andy wrote:



I don't see why not, with the exception that the yellow curry and the
tumeric impart a beautiful yellow to the chicken. Using the green
curry and the tumeric together, you might end up with some shade of
blue chicken!??

Why would that happen? When mixing colours, blue and yellow make
green. Green and yellow do not make blue.


Dave,

LOL. Good question! I did question my own answer.

Andy

--
"What can possibly go wrong... go wrong... go wrong..."
- Pop

"Andy" wrote in message
6...
Dave Smith wrote in
:

Andy wrote:



I don't see why not, with the exception that the yellow curry and the
tumeric impart a beautiful yellow to the chicken. Using the green
curry and the tumeric together, you might end up with some shade of
blue chicken!??

Why would that happen? When mixing colours, blue and yellow make
green. Green and yellow do not make blue.


Dave,

LOL. Good question! I did question my own answer.

Andy

Come on, everyone, let's chip in and buy Andy a color wheel!

(laugh) nancy

"Nancy Young" wrote in news:d2p9ug$t7n$1
@news.monmouth.com:


"Andy" wrote in message
6...
Dave Smith wrote in
:

Andy wrote:



I don't see why not, with the exception that the yellow curry and
the
tumeric impart a beautiful yellow to the chicken. Using the green
curry and the tumeric together, you might end up with some shade of
blue chicken!??

Why would that happen? When mixing colours, blue and yellow make
green. Green and yellow do not make blue.


Dave,

LOL. Good question! I did question my own answer.

Andy

Come on, everyone, let's chip in and buy Andy a color wheel!

(laugh) nancy


nancy,

As long as it works for other meats as well... I accept!



Andy

--
"What can possibly go wrong... go wrong... go wrong..."
- Pop