Thai Red Curry Mu Ping Pork Skewers
Prep time: 20 min | Cook time: 5 min | Serves: 4 portions
1 lb Pork cutlets or tenderloin
2 ¾ Tbsp Thai red curry powder
3 Tbsp Cilantro leaves and stems, chopped
3 each Garlic cloves, chopped fine
2 Tbsp Coconut palm sugar
2 tsp Soy Sauce
2 tsp Fish Sauce
¼ tsp Ground White Pepper
2 Tbsp Coconut Milk Powder
¼ cup Water
¼ cup Vegetable Oil
Heat the quarter cup water to a simmer. Add the coconut milk powder, whisk until dissolved, remove from heat. Let cool to room temp.
Cut the pork into one inch pieces, pound lightly with a mallet to flatten a bit.
In a stainless bowl, mix the red curry powder, cilantro, garlic, palm sugar, soy sauce, fish sauce and vegetable oil. Add the coconut milk. Keep aside.
Marinate the pork pieces in the mix for 3 to 4 hours, remove after 4 hours. While marinating, soak 20 each 6 inch bamboo skewers in water.
Heat an open grill, char grill, or broiler to high heat. Skewer 2 to 3 pieces of meat on each skewer, keeping the meat bunched up together. Grill for 5 to 7 minutes, turning once.
Serve hot with traditional Thai “Jim jaew” and sweet chili Mae Ploy sauces.