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
- 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
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.