Thai Pork Satay 1 tablespoon curry powder 1 teaspoon turmeric 1 tablespoon palm sugar or brown sugar 2 tablespoon fish sauce (nam pla) 2 tablespoon lime juice 1 tablespoon vegetable oil 1 lb boneless pork loin cut into 3 l x 1 w, x 1/4 24 8-in bamboo skewers soaked in water 1/2 cup thick coconut cream 1 can unsweetened coconut milk 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. 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. Yield: 4