• 1 lb. turkey tenderloins
• 1/4 cup coconut milk
• 2 Tbs. minced white onion
• 1 tsp. soy sauce
• 1/2 tsp. crushed red pepper flakes, optional
• 1/4 tsp. ground ginger
• 1/2 tsp. lime zest
• 3 cloves garlic
• 1 cup smooth peanut butter
• 1/4 cup sugar
• 1/4 cup water
• 1/2 tsp. Vietnamese garlic-chili paste, or to taste
• 1 Tbs. fresh lemon juice
• 1 Tbs. soy sauce
• 8 bamboo skewers

Cut turkey tenderloins in half lengthwise. Place between 2 pieces of waxed paper and pound lightly with a meat mallet to flatten evenly. Cut lengthwise into 1 inch strips. In a large plastic bag, combine coconut milk, soy sauce, pepper flakes, ginger, and lime zest. Add turkey strips to marinade, and marinate in the refrigerator 4 hours, or overnight.

To prepare peanut sauce, chop garlic in a small food processor and add next 6 ingredients. Process until smooth. Cover and refrigerate up to 3-5 days.

Prepare grill for direct cooking. Soak bamboo skewers in water 15 minutes. Drain turkey and discard marinade. Weave turkey strips onto skewers. Place skewers on grill and cover grill. Cook 3 minutes. Turn and grill another 3 minutes, or until turkey is no longer pink in center when cut with a knife. Serve with peanut sauce.

Per serving: calories 666, fat 41.9g, 56% calories from fat, cholesterol 68mg, protein 45.3g, carbohydrates 27.5g, fiber 4.2g, sugar 18.4g, sodium 664mg, diet points 16.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.1, Fruit: 0.0, Bread: 0.0, Lean meat: 5.7, Fat: 6.6, Sugar: 0.8, Very lean meat protein: 0.0

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