Thai Pork Satay

1 tb Curry powder

1 ts Turmeric

1 tb Palm sugar or brown sugar

2 tb Fish sauce (nam pla)

2 tb Lime juice

1 tb Vegetable oil

1 lb Boneless pork loin

- cut into 3" long x 1" wide - 1/4-inch-thick strips 24 8-in bamboo skewers

- soaked in water for 1 hour 1/2 c Thick coconut cream

-(RECIPE Follows)
---COCONUT MILK AND CREAM
--- 1 cn Unsweetened coconut milk

COMBINE CURRY POWDER, turmeric, palm sugar, fish sauce, lime juice and oil. Toss pork strips with marinade. Thread 3 or 4 pork strips onto the skewers, weaving in-and-out, sideways, in a ribbon fashion. Marinate for 30 minutes or longer. Preheat grill. Brush strips with thick coconut cream. Place (brushed side down) over hot coals for 1 to 2 minutes or until charred and cooked. Turn over, brush with coconut cream and grill until cooked. Serve with Spicy Peanut Sauce (See RECIPE). TO PREPARE COCONUT MILK AND CREAM: Pour 1 can unsweetened coconut milk into a tall glass. Allow to sit for at least 1 hour so the thick cream rises to the top. Skim off top (cream) and set aside. The rest is thin coconut milk.