• 1-3/4 cups canned unsweetened coconut milk
• 2 Tbs. plus 2 tsp. yellow curry paste
• 1/4 cup dark brown sugar
• 1 Tbs. plus 1 tsp. Thai fish sauce, (nam pla)
• 2 tsp. ground coriander
• 1 lb. boneless lean pork loin, cut into 3x1 inch strips
• 1/4 cup red curry paste
• 1/4 cup plus 3 Tbs. chunky peanut butter
• 8 12 inch bamboo skewers, soaked in cold water at least 30 minutes

Combine 2/3 cup coconut milk, yellow curry paste, 1 Tbs. plus 1 tsp. brown sugar, 2 tsp. fish sauce and ground coriander in a bowl. Mix well. Add pork and turn to coat. Cover and marinate at least 3 hours in refrigerator.

Combine 1-1/4 cups coconut milk and red curry paste in a nonreactive saucepan over medium heat. Bring to a gentle boil, stirring occasionally. Simmer about 3 minutes, stirring frequently until mixed thoroughly. Stir in peanut butter and 3 Tbs. plus 1 tsp. brown sugar. Cook about 3 minutes, stirring constantly, until smooth and mixed thoroughly. Remove from heat and stir in 2 tsp. fish sauce. Set aside.

Prepare grill or turn on broiler. Thread about 2 pieces of pork onto each soaked bamboo skewer. Discard marinade. Grill or broil pork 4-6 minutes, turning occasionally, until cooked throughout. Transfer pork to a serving platter. Serve with peanut sauce.

Per serving: calories 578, fat 40.1g, 60% calories from fat, cholesterol 71mg, protein 34.5g, carbohydrates 25.0g, fiber 4.0g, sugar 18.5g, sodium 327mg, diet points 14.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 0.7, Fat: 7.2, Sugar: 0.7, Very lean meat protein: 3.4

  view detailed nutritional information

The recommended wine is: Chardonnay.