Try this Thai Chicken or Pork Satay recipe, or contribute your own.
Suggest a better descriptionCombine yellow curry paste, turmeric, palm sugar, fish sauce, lime juice and oil. Toss meat strips with marinade and marinate for minimum of 2 hours in refrigerator or better overnight. Thread individual meat strips onto the skewers, weaving in-and-out, in a ribbon fashion. Make meat strips lay flat on skewer. Prepare grill. Medium hot coals. Brush strips with thick coconut cream (see below). Place (brushed side down) over hot coals for 1 to 2 minutes. Turn over, brush with coconut cream and grill until cooked. Do not overcook the meat it will dry out. Serve with Spicy Peanut Sauce. 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. Posted to bbq-digest by wight@odc.net on Oct 8, 1998, converted by MM_Buster v2.0l.
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Serving Size: 1 Serving (323g) | ||
Recipe Makes: 4 servings | ||
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Calories: 335 | ||
Calories from Fat: 213 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.7g | 32 % | |
Saturated Fat 16.9g | 85 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 78.4mg | 24 % | |
Sodium 98.3mg | 3 % | |
Potassium 458.3mg | 12 % | |
Total Carbohydrate 6.5g | 2 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 6.5g | ||
Protein 25.7g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 335
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