This savoury peanut sauce uses a bit of Thai red curry paste, which once opened, can be refrigerated for up to one year. Of course, you can omit it and still have a flavourful marinade.
- Portion size 26 servings
- Credits : Canadian Living Magazine: January 2007
MethodPeanut Sauce: In food processor, blend peanut butter, coconut milk, lime juice, soy sauce, brown sugar and hot pepper sauce until smooth. Pour into bowl; cover and set aside.
Cut pork into twenty-six 3- x 1/2- x 1/4-inch (8 x 1 cm x 5 mm) strips. Set aside.
Marinade: In large bowl, whisk together sugar, coriander, lime juice, garlic, ginger, soy sauce and curry paste; add pork, tossing to coat. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate sauce and pork separately for up to 24 hours. Bring sauce to room temperature, adding up to 2 tbsp/25 mL water to thin if desired.)
Thread pork onto small metal or soaked wooden skewers; place on broiler pan or foil-lined rimmed baking sheet. Broil, 6 inches (15 cm) from heat and turning once, until lightly browned and no longer pink inside, about 6 minutes. Serve with Peanut Sauce for dipping.
Nutritional facts Per piece: about
- Sodium 56 mg
- Protein 5 g
- Calories 56.0
- Total fat 3 g
- Cholesterol 9 mg
- Saturated fat 1 g
- Total carbohydrate 2 g
- Iron 4.0
- Folate 1.0
- Calcium 1.0