Skewered turkey tenderloin rubbed with five-spice powder is grilled to perfection and served with the coconut curry sauces in this outdoor cooking recipe.
Ingredients:
- 8 6 inches 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
Directions:
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.
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.
Source: recipe.com
