Celiac.com 09/24/2013 - Here's a quick, tasty way to enjoy Thai-style coconut curry on the barbecue. I like to prepare the marinade a day ahead of time, and let the pork marinate overnight, but they're pretty good with just a 30-minute soak before grilling. This is a great way to use up any extra pork chops.

Photo: CC--Jason HutchensIngredients:

  • 1 pound pork loin or pork tenderloin, cubed
  • ⅔ cup coconut milk
  • 1 tablespoon each Thai curry paste
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 3 tablespoons peanut butter
  • ½ teaspoon red chili sauce
  • ¼ cup cilantro, minced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon lemongrass powder
  • 1 teaspoon curry powder
  • ½ teaspoon salt
  • ½ teaspoon white pepper
  • lime wedges as garnish

Directions:
Puree coconut milk, curry paste, lime juice, peanut butter, sugar and salt.

Marinate cubed pork loin in ⅓ of the sauce.

Skewer pork cubes 3 or 4 to a stick and coat meat generously with dry spices.

Grill, basting with ⅓ or less of the sauce.

Garnish with cilantro and lime wedges, and serve with the rest of the sauce, either alone as snacks, or with jasmine rice and vegetables for a full meal.

As always, Celiac.com welcomes your comments (see below).