Friday, December 1, 2006

Coconut Curry Pork Satay

Copyright 2002: Weight Watchers' Take Out Tonight

1/2 cup light coconut milk
2 tablespoons packed light brown sugar
1 tablespoon reduced-sodium soy sauce
1 tablespoon ketchup
1 tablespoon reduced-fat peanut butter
1 teaspoon Thai fish sauce (nam pla)
1/2 teaspoon crushed red pepper
2 tablespoons chopped fresh cilantro
1 pound boneless pork tenderloin, trimmed of all visible fat, cut diagonally into 1/4-inch-thick slices
1 teaspoon Asian (dark) sesame oil
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
8 green leaf lettuce leaves

1. Spray the grill or broiler rack with nonstick spray; prepare the grill or preheat the broiler.

2. To make the dipping sauce, bring the coconut milk, brown sugar, soy sauce, ketchup, peanut butter, fish sauce, and crushed red pepper to a boil in a medium saucepan. Cook, stirring occasionally, over medium-high heat until the flavors are blended and the mixture thickens slightly, about 5 minutes. Remove from the heat; stir in the cilantro. Cover and keep warm.

3. Combine the pork, sesame oil, garlic, salt, and pepper in a medium bowl; toss to coat.

4. Thread the pork onto each of 12 (6-inch) metal or bamboo skewers. Grill or broil the pork 5 inches from the heat until cooked through, about 2 minutes on each side. Transfer the skewers to a lettuce-lined platter; brush with some of the sauce. Serve the remaining sauce on the side.

(Notes: Chicken or beef can be substituted for the pork. Also, I know this is coconut curry satay, but there is no curry powder listed in the recipe. Honest.)

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