Pork Satay

• 1 tbsp (15 ml) curry powder
• 1 tsp (5 ml) turmeric
• 1 tbsp (15 ml) palm sugar or brown sugar
• 2 tbsp (30 ml) fish sauce (nam pla)
• 2 tbsp (30 ml) lime juice
• 1 tbsp (15 ml) vegetable oil
• 1 lb (.5 kg). boneless pork loin, cut into 3" long x 1" wide and 1/4-inch-thick strips
• 24 8-in bamboo skewers, soaked in water for 1 hour
• 1/2 cup (125 ml) thick coconut cream, (recipe below)
• 2/3 cup (150 ml) crunchy style peanut butter
• 1-1/2 cups (350 ml) coconut milk, unsweetened
• 1/4 cup (60 ml) freshly squeezed lemon juice
• 2 tbsp (30 ml) soy sauce
• 2 tbsp (30 ml) molasses (or brown sugar)
• 1 tsp (5 ml) fresh ginger root, grated
• 4 cloves garlic, minced
• 1/4 cup (60 ml) chicken broth
• 1/4 cup (60 ml) heavy cream
• Cayenne pepper to taste, about 1/4 tsp (1 ml) is mild but sparky enough
• Garnishes of grated lime zest and fresh cilantro sprigs
• steamed rice

1. Combine the curry powder, turmeric, palm sugar, fish sauce, lime juice and oil together.
2. Toss the pork strips with marinade and let it sit for at least an hour.
3. Thread 3 or 4 pork strips onto the skewers, weaving in-and-out, sideways, in a ribbon fashion.
4. Marinate for 30 minutes or longer, (all night or all day is fine, but 4 hours is a good time frame if you want a nice taste).
5. Preheat the grill to hot.
6. Brush strips with the thick coconut cream.
7. Place (brushed side down) over hot coals for 1 to 2 minutes or until charred and cooked.
8. Turn over, brush with coconut cream and grill until cooked.
9. Serve with spicy peanut sauce.
10. Pour 1 can unsweetened coconut milk into a tall glass.
11. Allow to sit for at least 1 hour so the thick cream rises to the top.
12. Skim off top (cream) and set aside.
13. The rest is just thin coconut milk, and can be used in blended drinks or as a liquid for cakes or doughnuts.
14. Combine the peanut butter, coconut milk, lemon juice, soy sauce, molasses or brown sugar, ginger root and garlic in a saucepan.
15. Season to taste with cayenne pepper.
16. Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes).
17. Transfer to a food processor or blender and puree briefly.
18. Add chicken broth and cream and blend until smooth.
19. Serve with steamed rice.

curry powder, turmeric, palm sugar, fish sauce, lime juice, vegetable oil, pork loin, bamboo skewers, coconut cream, crunchy style peanut butter, coconut milk, freshly squeezed lemon juice, soy sauce, molasses, ginger root, garlic, chicken broth, heavy cream, cayenne pepper, cilantro sprigs, rice

Taken from online-cookbook.com/goto/cook/rpage/001717 (may not work)