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  • Jefferson Adams
    Jefferson Adams

    Coconut Curry Pork Kebabs (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    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
    • ¼ 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 ¼ of the sauce.

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

    Grill, basting with ¼ 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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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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