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Coconut Curry Pork Kebabs (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
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.
- 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
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.
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