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8
6 inches bamboo skewers
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1/2
cup purchased unsweetened coconut milk
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2
tablespoons toasted shredded coconut
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1
teaspoon brown sugar
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1
teaspoon purchased green curry paste
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1
teaspoon purchased red curry paste
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12
ounces turkey tenderloin, cut into 1-inch strips or 12 boneless chicken tenders
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1
tablespoon five-spice powder
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1/4
teaspoon salt
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1
tablespoon roasted peanut oil, peanut oil, or cooking oil
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2
Key limes, halved crosswise
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.
- Servings Per Recipe 4,
- Calories 214,
- Protein (gm) 21,
- Carbohydrate (gm) 4,
- Fat, total (gm) 12,
- Cholesterol (mg) 51,
- Saturated fat (gm) 7,
- Dietary Fiber, total (gm) 1,
- Vitamin C (mg) 6,
- Sodium (mg) 382,
- Calcium (DV %) 30,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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