Coconut Turkey Spears
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
Soak skewers in water for 30 minutes.
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.
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.
Thread pounded strips lengthwise onto soaked bamboo skewers. Keep strips straight; do not weave. Brush turkey with oil.
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.