Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    Curry powder
   1      teaspoon      Turmeric
   1      tablespoon    Palm sugar or brown sugar
   2      tablespoons   Fish sauce (nam pla)
   2      tablespoons   Lime juice
   1      tablespoon    Vegetable oil
   1      pound         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  cup           Thick coconut cream

                        -----COCONUT MILK AND CREAM-----
   1      can           Unsweetened coconut milk

Preparation:

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.