1 tb Curry powder

      1 ts Turmeric

      1 tb Palm sugar or brown sugar

      2 tb Fish sauce (nam pla)

      2 tb Lime juice

      1 tb Vegetable oil

      1 lb Boneless pork loin

           - cut into 3" long x 1" wide
           - 1/4-inch-thick strips
     24    8-in bamboo skewers

           - soaked in water for 1 hour
    1/2 c  Thick coconut cream

           -(RECIPE Follows)
---------------------------COCONUT MILK AND CREAM---------------------------
      1 cn Unsweetened coconut milk

  COMBINE CURRY POWDER, turmeric, palm sugar, fish sauce, lime juice and oil.
  Toss pork strips with marinade. Thread 3 or 4 pork strips onto the skewers,
  weaving in-and-out, sideways, in a ribbon fashion. Marinate for 30 minutes
  or longer. Preheat grill. Brush strips with thick coconut cream. Place
  (brushed side down) over hot coals for 1 to 2 minutes or until charred and
  cooked. Turn over, brush with coconut cream and grill until cooked. Serve
  with Spicy Peanut Sauce (See RECIPE).
  TO PREPARE COCONUT MILK AND CREAM: Pour 1 can unsweetened coconut milk into
  a tall glass. Allow to sit for at least 1 hour so the thick cream rises to
  the top. Skim off top (cream) and set aside. The rest is thin coconut milk.