8 ounces (250 g) boneless skinless chicken breasts, boneless beef sirloin steak or boneless pork chops, cut into thin strips
3 cloves garlic
1/2 cup (125 mL) Thai Kitchen®Coconut Milk
2 tbsp (30 mL) Thai Kitchen®Red Curry Paste
2 tbsp (30 mL) Thai Kitchen®Premium Fish Sauce
Thai Kitchen®Peanut Satay Sauce
THREAD meat onto skewers in a zigzag fashion. Place in baking dish.
PLACE garlic, coconut milk, curry paste and fish sauce in blender; cover. Puree until smooth. Pour marinade over skewers. Cover. Refrigerate 4 hours or overnight. Remove skewers from marinade. Discard any remaining marinade.
BROIL or grill skewers 2 to 3 minutes per side or until meat is lightly browned and cooked through. Serve skewers with Peanut Satay Sauce.
Thai Kitchen Tip: Soak bamboo skewers thoroughly in water for at least 30 minutes before threading with meat. This prevents them from burning when on the grill.