ingredients

8  6-inch bamboo skewers

1/2  cup purchased unsweetened coconut milk

2  tablespoons toasted shredded coconut

1  teaspoon brown sugar

1  teaspoon purchased green curry paste

1  teaspoon purchased red curry paste

12  ounces turkey tenderloin, cut into 1-inch strips or 12 boneless chicken tenders

1  tablespoon five-spice powder

1/4  teaspoon salt

1  tablespoon roasted peanut oil, peanut oil, or cooking oil

2  Key limes, halved crosswise

directions

1. Soak skewers in water for 30 minutes.

2. Stir together coconut milk, toasted coconut, and 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.

3. Rub turkey or chicken strips with five-spice powder and salt. Place between 2 sheets of clear plastic wrap, if desired. Using the flat end of a mallet, gently pound strips to 1/4-inch thickness.

4. Thread pounded strips lengthwise onto soaked bamboo skewers. Keep strips straight; do not weave. Brush turkey with oil.

5. Place skewers on the rack of the grill directly over medium-high heat. Grill for 8 to 10 minutes or until juices just run clear, turning once. Serve with the coconut-curry sauces and lime halves. Makes 4 appetizer servings.

Tip: To make your own five-spice powder: In a blender container combine 3 tablespoons ground cinnamon, 6 whole star anise, or 2 teaspoons anise seed, 1-1/2 teaspoons fennel seed, 1 to 2 whole dried chili peppers, and 3/4 teaspoon ground cloves. Cover and blend spices to a fine powder. Store in a tightly covered container for up to 2 months. Makes 1/4 cup.

nutrition facts

• Servings Per Recipe 4 appetizer servings Calories 214, Total Fat (g) 12, Saturated Fat (g) 7, Cholesterol (mg) 51, Sodium (mg) 382, Carbohydrate (g) 4, Fiber (g) 1, Protein (g) 21, Vitamin C (DV%) 10, Calcium (DV%) 3, Iron (DV%) 12, Percent Daily Values are based on a 2,000 calorie diet