Grilled Thai Turkey Tenders



6 c unsweetened coconut milk

1-3/4 c reduced-sodium soy sauce

9 oz light brown sugar

1-1/2 oz Thai red curry paste


1/4 c peanut oil

1-1/2 oz garlic, minced

1-1/2 oz Thai red curry paste

3-1/2 c unsweetened coconut milk

2-1/2 c chunky peanut butter

3 tbsp reduced-sodium soy sauce

3 tbsp chopped mint

3 tbsp chopped cilantro leaves


Turkey Prep

In a large bowl, combine coconut milk, soy sauce, brown sugar and curry paste.

Pound turkey slightly; cut into 1/2-inch cubes. Add turkey to coconut milk mixture. Stir to coat all surfaces. Cover and refrigerate 1-2 hours.

Thread 48 skewers with 2-1/2 ounces turkey each.

Place in hotel pan, cover and refrigerate for service.

Peanut Sauce

Heat oil in large skillet over medium heat. Add garlic; sauté only until fragrant.

Stir in curry paste and cook 1 minute. Blend in coconut milk, peanut butter and soy sauce. Heat, but do not boil, whisking to blend. Remove from heat.

Stir in mint and cilantro. Cover and set aside. (Yield: about 7 cups)


Per order: Over indirect heat, grill 2 turkey skewers, rotating the skewers. Grill until juices run clear. Plate and serve as an appetizer with a ramekin of Peanut Sauce for dipping.