Ingredients
2 pounds pork tenderloin, chicken breasts, tiger prawns or top serloin, cut in 2" long thin strips
1 14 oz. can coconut milk
3 cloves garlic crushed
2 tablespoons fish sauce (nam pla)
1 tablespoon coriander
1 1/2 tablespoons curry powder
1 teaspoon ginger powder
1/4 teaspoon pepper
Preparation
Soak wooden skewers in water at least 1/2 hour. Remove just before using.
In large bowl combine all ingredients, cover and refrigerate for 1 hour or more, turning frequently.
Drain meat and reserve marinade. Thread a few pieces at a time on skewers (don’t bunch meat). Grill over medium coals, until light brown (about 4 minutes). Turn and grill on other side for about 3 more minutes, brushing with remaining marinade while grilling. Serve with Peanut Sauce and cucumber salad.
