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Appetizer Main Dish

Coconut Turkey Spears

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  • Serves: 2 - 6
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  • Eight, 6-inch bamboo skewers
  • 1/2 cup unsweetened coconut milk
  • 2 TBS toasted shredded coconut
  • 1 tsp brown sugar
  • 1 tsp green curry paste
  • 1 tsp red curry paste
  • 12 ounces turkey breast, cut into 1-inch strips
  • Rubs with Love 12 Spice Chinese Rub or 1 TBS five-spice powder and 1/4 tsp salt
  • 1 TBS roasted peanut oil, or cooking oil
  • Garnish: lime wedges & toasted coconut (optional)


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 Tom Douglas’ Chinese 12-Spice Rib, or five-spice powder and salt. Slide straight onto soaked bamboo skewers, do not weave. Brush or mist with oil.

Grill on a preheated, cleaned and oiled grill using medium-high direct heat; cooking just until juices run clear – about 6-8 minutes. Serve with the coconut-curry sauces and garnish with lime wedges and toasted coconut. Serves 2, or makes 6 appetizer skewers.


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