Curry And Coconut Milk Grilled Pork Skewers

COCONUT CURRY CHICKEN SKEWERS



Coconut Curry Chicken Skewers image

These small brochettes, about 2 ounces each, are perfect party food. Ideally they are grilled outdoors over coals, but also work fine on a stovetop cast iron grill or under the broiler. Threading each piece of meat onto two skewers, rather than one, keeps the meat from twirling and makes it easier to grill. (If using bamboo skewers, soak them in warm water for 15 minutes, so they won't catch fire.) The spicy curry sauce is used both as a marinade and a dipping sauce.

Recipe From cooking.nytimes.com

Provided by David Tanis

Categories     dinner, lunch, skewers and kebabs, main course

Time 1h45m

Yield 8 skewers

Number Of Ingredients 11

1 1/2 pounds skinless boneless chicken breasts or thighs
Kosher salt
1 teaspoon turmeric, more for seasoning meat
1/4 teaspoon cayenne, more for seasoning meat
2 teaspoons garam masala
Zest and juice of 1 small lime
1 1/2 cups thick coconut milk
2 tablespoons grated ginger
3 tablespoons grated unsweetened coconut, fresh or frozen
1 tablespoon vegetable oil
1/2 teaspoon yellow or black mustard seeds
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Calories220
UnsaturatedFat3 grams
Carbohydrate3 grams
Fat14 grams
Fiber1 gram
Protein20 grams
SaturatedFat10 grams
Sodium326 milligrams
Sugar0 grams
TransFat0 grams

Steps:

  • Cut chicken into flat 2-x-2-inch pieces. (You should have about 24 pieces.) Mix 1 tablespoon salt, 1/4 teaspoon turmeric and 1/8 teaspoon cayenne. Use mixture to season chicken lightly on both sides.
  • To skewer, lay meat flat on cutting board. Thread meat onto two skewers spaced equidistant from center; do this first with one skewer, then the other. Put three pieces of chicken onto each set of skewers, for eight brochettes total.
  • In a blender, put 1/2 teaspoon salt, 1 teaspoon turmeric, 1/4 teaspoon cayenne, garam masala, lime zest and juice, coconut milk, ginger and grated coconut. Blend to obtain a smooth sauce. Transfer to a bowl.
  • Put oil in a small pan over medium heat. Add mustard seeds and let them pop (this only takes a few seconds). Pour oil and seeds into the coconut curry mixture and stir.
  • Lay brochettes on a tray in one layer. Spoon 8 tablespoons curry mixture over chicken and spread to cover evenly on both sides. (Save remaining sauce.) Leave at room temperature for 1 hour, or refrigerate several hours, then bring to room temperature.
  • Grill over medium-hot fire for about 3 minutes per side (longer if using thighs), until meat feels firm when poked with a finger. Serve with reserved sauce.

CURRY-AND-COCONUT-MILK-GRILLED PORK SKEWERS



Curry-and-Coconut-Milk-Grilled Pork Skewers image

Recipe From epicurious.com

Provided by Kris Yenbamroong

Categories     Pork     Kid-Friendly     Dinner     Spring     Summer     Grill/Barbecue     Bon Appétit     Peanut Free     Tree Nut Free     Small Plates

Yield 4 Servings

Number Of Ingredients 13

1 (13.5-ounces) can unsweetened coconut milk
2 tablespoons fish sauce
2 tablespoons Thai thin soy sauce
1 tablespoon sugar
1 teaspoon kosher salt
3/4 teaspoon freshly ground white pepper
1/2 teaspoon curry powder
1/2 teaspoon ground turmeric
3/4 cup sweetened condensed milk
1 (1/2 pound) boneless pork shoulder (Boston butt), cut into 4x1/2" strips
4 ounces fatback, cut into 1/2" pieces
Special equipment:
Twelve 8" bamboo skewers soaked in water at least 1 hour.

Steps:

  • Bring coconut milk, fish sauce, soy sauce, sugar, salt, pepper, curry powder, and turmeric to a boil in a medium saucepan, stirring occasionally; reduce heat and simmer until sauce is bubbling and flavors have melded, 10-15 minutes. Transfer to a large bowl; let cool slightly, then stir in condensed milk. Taste sauce; it should be sweet, salty, and peppery. Season with salt and pepper if needed. Add pork and toss, massaging meat with your hands. Cover and chill 1 hour.
  • Prepare grill for medium-high heat. Thread a piece of fatback onto middle of each skewer, then thread on a piece of pork so one end of pork touches fat and other is at pointy end of skewer. Grill, turning occasionally, until lightly charred and cooked through, about 4 minutes.

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