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Coconut Turkey Spears Recipe

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This recipe for Coconut Turkey Spears, by , is from Christy's Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christy Dearborn
Added: Saturday, May 21, 2005

Category:
Category:

Ingredients:  
Ingredients:  
8 6-inch Bamboo Skewers
1/2 Cup Unsweetened Coconut Milk
2 TBSP. Toasted Shredded Coconut
1 tsp. Brown Sugar
1 tsp. Green Curry Paste
1 tsp. Red Curry Paste
12 oz. Turkey Tenderloin, Cut into Strips or 12 boneless Chicken Tenders
1 TBSP. Five Spice Powder
1/4 tsp. Salt
1 TBSP. Roasted Peanut Oil, or Cooking Oil
2 Key Limes, Halved Crosswise

Directions:
Directions:
Soak Akewers in water for 30 minutes. Stir together coconut milk, toasted coconut,a nd 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. Using the flat end of a mallet, gently pound strips to 1/4 inch thickness. Thread piunded strips lengthwise into soaked skewers. Kepp strips straight; do not weave. Brush with oil. Place skewers on the rack of the grill directly over medium high heat. Grill for 8 to 10 minutes ot until juices run clear, turning once. Serve with the coconut curry sauce and lime halves.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
To make your own five spice powder: In a blender container combine 3 TBSP. ground cinnamon, 6 whole star anise, 2 tsp. snise seed, 1 1/2 tsp. fennel seed, 1 to 2 whole dried chili peppers, and 3/4 tsp. ground cloves. Cover andblend spices to a fine powder. Store in a tightly covered container for up to 2 months.

 

 

 

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