5 Ingredient Coconut Curry Kebabs
What is easier than cooking a freezer meal for dinner? Handing that freezer meal over to the grill master and kicking back while they cook the freezer meal! On my last cooking day, I made a double batch of these kebabs, put one in the freezer and had my husband grill the other for our dinner that night. It was so nice to put my feet up and not worry about dinner after spending the afternoon stocking the freezer. All I did was throw some rice in the rice cooker and steam some veggies to go with it. And of course, there are always less dishes when you grill – another bonus.
A few notes, this recipe works well for a few of our special diets: gluten free/dairy free, paleo/primal, and also traditional dieters. Also, if these ingredients are unfamiliar to you, check out the ethnic section in your grocery store. Most carry these items now. However, I have found the best prices at my local Asian grocery. For example, the jar of curry paste in the picture below was $4 and change in the grocery store, but I can get a larger can at the Asian market for $1.25.
These kebabs are exotic without being too spicy. I sometimes have trouble getting my toddler to eat meat, but not this. He gobbled it up and asked for more! We cooked a lot of meat, but had no leftovers. Enough said.
Coconut Curry Kebabs
Kim @ Onceamonthmom.com
- 2 pounds country style pork ribs (boneless)
- 14 ounces canned coconut milk
- 2 tablespoons curry paste, more or less to taste (any color)
- 3 tablespoons lime juice
- 2 tablespoons natural peanut or other nut butter
- coarse salt and pepper, to taste
Cut pork into 2 inch cubes and place in a freezer bag. In a food processor combine coconut milk, curry paste, lime juice, and peanut butter. Pour half of coconut milk mixture into the bag with the pork. Refrigerate the other half of the coconut milk mixture for dipping. Marinade for at least one hour. Drain excess marinade. Skewer meat with bamboo skewers and season with salt and pepper to taste. Cook over a hot grill 5-7 minutes each side or until pork is cooked through. Serve with remaining coconut mixture and cooked brown rice and grilled vegetables if desired.
Prepare meat and marinade as directed above. Store meat and half of coconut mixture in one freezer bag. Freeze remaining coconut mixture in a separate bag (to be used for dipping). TO SERVE: Thaw and drain excess marinade. Follow grilling directions above.
**conversion chart image provided by Erik Spiekermann
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