Sign Up | Login | En Español

Ingredients

8 6-inch bamboo skewers
1/2 cup Purchased unsweetened coconut milk
2 tablespoons Toasted shredded coconut
1 teaspoon Brown sugar
1 teaspoon Purchased green curry paste
1 teaspoon Purchased red curry paste
12 ounces Turkey tenderloin, cut into 1-inch strips or 12 boneless chicken tenders
1 tablespoon Five-spice powder
1/4 teaspoon Salt
1 tablespoon Roasted peanut oil, peanut oil, or cooking oil
2 Key limes, halved crosswise

Preparation

1. Soak skewers in water for 30 minutes.

2. Stir together coconut milk, toasted coconut, and brown sugar in a small bowl. Divide mixture in half. Stir green curry paste into one half of the mixture; cover and refrigerate until serving time. Stir red curry paste into remaining coconut mixture; cover and refrigerate until serving time.

3. Rub turkey or chicken strips with five-spice powder and salt. Place between 2 sheets of clear plastic wrap, if desired. Using the flat end of a mallet, gently pound strips to 1/4-inch thickness.

4. Thread pounded strips lengthwise onto soaked bamboo skewers. Keep strips straight; do not weave. Brush turkey with oil.

5. Place skewers on the rack of the grill directly over medium-high heat. Grill for 8 to 10 minutes or until juices just run clear, turning once. Serve with the coconut-curry sauces and lime halves. Makes 4 appetizer servings.

Tip: To make your own five-spice powder: In a blender container combine 3 tablespoons ground cinnamon, 6 whole star anise, or 2 teaspoons anise seed, 1-1/2 teaspoons fennel seed, 1 to 2 whole dried chili peppers, and 3/4 teaspoon ground cloves. Cover and blend spices to a fine powder. Store in a tightly covered container for up to 2 months. Makes 1/4 cup.

Cook's Notes

Nutrition Information

Calories: 214 ; Total Fat: 12 g ; Carbohydrates: 4 g ; Protein: 21 g ; Calcium: 3% ; Sodium: 382 mg ; Iron: 12% ; Fiber: 1 g