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Send a Meal BlogFriday, May 02 2014
 ingredients
directions
Soak skewers in water for 30 minutes.
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.
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.
Thread pounded strips lengthwise onto soaked bamboo skewers. Keep strips straight; do not weave. Brush turkey with oil.
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
nutrition information
Per Serving: cal. (kcal) 214, Fat, total (g) 12, chol. (mg) 51, sat. fat (g) 7, carb. (g) 4, fiber (g) 1, pro. (g) 21, vit. C (mg) 6, sodium (mg) 382, calcium (mg) 30, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet      Comments:
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