Categories: Meats, Bar-b-q 
      Yield: 4 servings 
  
      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.