Coconut Curry Pork Kebabs (Gluten-Free)

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.

Ingredients:

• 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

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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.