Curried Satay
Thin strips of lean pork or chicken already skewered are perfect to keep in the freezer for quick dinners. Serve with basmati or Texmati rice (cross between basmati and long-grain rice) and fresh green beans.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 212 |
| pro | 20 g |
| total fat | 11 g |
| sat. fat | 2 g |
| carb | 7 g |
| fibre | trace |
| chol | 54 mg |
| sodium | 159 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 9% |
| vit C | 7% |
| folate | 2% |
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1 tsp (5 mL) grated lime or lemon rind
1/4 cup (50 mL) lime or lemon juice
2 tbsp (25 mL) granulated sugar
2 tbsp (25 mL) vegetabIe oiI
2 cloves garlic, minced
1 tbsp (15 mL) curry paste or powder
1/4 tsp (2 mL) each salt and pepper
1 lb (500 g) pork loin roast or chicken breasts
Preparation:
In large resealable freezer bag or shallow glass baking dish, whisk together lime rind and juice, sugar, oil, garlic, curry paste, salt and pepper.
Trim any fat from pork. Cut through centre horizontally to make 2 slices about 1 inch (2.5 cm) thick. Cut across the grain into 1/4-inch (5 mm) thick strips. Thread 2 or 3 strips onto each of eight 8-inch (20 cm) wooden skewers. Add skewers to marinade in freezer bag or dish. Seal bag, turning to coat strips evenly. Marinate in refrigerator for at least 4 hours or for up to 24 hours. (Bag can be flattened and frozen for up to 2 weeks; thaw overnight in refrigerator or cooler.)
Place satays on greased grill over medium-high heat; close lid and cook, turning once and brushing with any remaining marinade, for 3 to 4 minutes or until browned outside and just a hint of pink remains inside pork (or until chicken is no longer pink inside).
Additional Information
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Tip: If using wooden skewers, snap off sharp ends to reduce risk of piercing bag.
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