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.