Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    yellow curry paste -- (Thai)
   1      teaspoon      turmeric
   1      tablespoon    palm sugar or brown sugar
   2      tablespoons   Thai fish sauce -- (nam pla)
   2      tablespoons   lime juice
   1      tablespoon    vegetable oil
   1      pound         boneless pork loin
                        cut into 3" x 1" x 1/4" strips
                        OR
   1      pound         boneless, skinless chicken breasts
                         -- cut into 3" x 1" x 1
  24      8 in          bamboo skewers
                         -- soaked in water for
   1      can           unsweetened coconut milk

Preparation:

Combine yellow curry paste, turmeric, palm sugar, fish sauce, lime juice and oil. Toss meat strips with marinade and marinate for minimum of 2 hours in refrigerator or better overnight. Thread individual meat strips onto the skewers, weaving in-and-out, in a ribbon fashion. Make meat strips lay flat on skewer. Prepare grill. Medium hot coals. Brush strips with thick coconut cream (see below). Place (brushed side down) over hot coals for 1 to 2 minutes. Turn over, brush with coconut cream and grill until cooked. Do not overcook the meat it will dry out. Serve with Spicy Peanut Sauce. 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.