Thai Pork Satay

1 tablespoon Curry powder
1 teaspoon Turmeric
1 tablespoon Palm sugar or brown sugar
2 tablespoons Fish sauce (nam pla)
2 tablespoons Lime juice
1 tablespoon Vegetable oil
1 pound Boneless pork loin
– cut into 3″ long x 1″ wide
– 1/4-inch-thick strips
24 8-in bamboo skewers
– soaked in water for 1 hour
1/2 cup Thick coconut cream
—–COCONUT MILK AND CREAM—–
1 can 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.
Turnover, brush with coconut cream and grill until cooked. 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.