Title: Thai pork satay
 Categories: Meats, Bar-b-q, Thai
      Yield: 4 Servings
 
      1 tb Curry powder
      1 ts Turmeric
      1 tb Palm sugar or brown sugar
      2 tb Fish sauce (nam pla)
      2 tb Lime juice
      1 tb Vegetable oil
      1 lb Boneless pork loin
           - cut into 3" long x 1" wide
           - 1/4-inch-thick strips
     24    8-in bamboo skewers
           - soaked in water for 1 hour
    1/2 c  Thick coconut cream
           -(RECIPE Follows)

MMMMM-------------------COCONUT MILK AND CREAM------------------------
      1 cn Unsweetened coconut milk
 
  COMBINE CURRY POWDER, turmeric, palm sugar, fish sauce, lime juice
  and oil. Toss pork strips with marinade. Thread 3 or 4 pork strips
  onto the skewers, weaving in-and-out, sideways, in a ribbon fashion.
  Marinate for 30 minutes or longer. Preheat grill. Brush strips with
  thick coconut cream. Place (brushed side down) over hot coals for 1
  to 2 minutes or until charred and cooked. Turn over, brush with
  coconut cream and grill until cooked. Serve with Spicy Peanut Sauce
  (See RECIPE).
  
  TO PREPARE COCONUT MILK AND CREAM: Pour 1 can unsweetened coconut
  milk into a tall glass. Allow to sit for at least 1 hour so the thick
  cream rises to the top. Skim off top (cream) and set aside. The rest
  is thin coconut milk.