1 lb. pork loin or chicken breasts 1-2 tbsps Madras curry powder coconut milk or half & half 1/2 - 1 tsps salt
1 lb. pork loin or chicken breasts
1-2 tbsps Madras curry powder
coconut milk or half & half
1/2 - 1 tsps salt
Slice meat into medium-thin strips.
In a bowl add all the ingredients together and mix well.
Pour in enough coconut milk or half & half to provide moisture.
Let marinade for about an hour or so before grilling.
Soak about 12 bamboo skewers before use to avoid burning.
Thread about two slices of meat onto skewer, making sure no bamboo shows.
Grill until meat is done and serve with peanut sauce, cucumber salad and rectangles of toast.
Peanut Sauce
creamy peanut butter
1-2 tbsps red curry paste
coconut milk or half & half
sugar
salt
In a medium sauce pan pour in about a cup of coconut milk
or half & half and bring to a quick boil.
Stir in curry paste until dissolved, then 1 tablespoonful of creamy
peanut butter at a time until it starts to slightly thicken,
about 4-5 tablespoonfuls. Add salt and sugar to taste.
Peanut sauce should be creamy, with a tinge of saltiness, sweetness and heat.
Cucumber Salad - Version 1
1-2 two pickling cucumbers
1-2 large shallots or 1 small onion
1-2 hot peppers (optional)
vinegar
sugar
salt
Peel cucumbers if you like, cut in half and scoop out seeds.
Cut into medium bite size pieces. Slice shallots or onion thinly.
Place vegetables in a serving bowl and pour about ½ cup or so of white vinegar.
Add about ½ tsp of salt and 1/4 cup of sugar.
Stir and let chill before serving.
Sliced chilies is optional.
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