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The Asian Sensation

Peanut sauce and curry paste will keep you coming back for more of these kabobs.

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Serves 3 to 5

  • 4 Tender Choice® boneless pork loin chops, 5-6 oz ea, cut 1 inch thick
  • 1¼ cups Thai red curry paste
  • ¼ cup oil
  • 1½ cups water
  • 12 inch bamboo skewers, soaked in water for 30 minutes
  • 2 limes, cut into wedges
  • 1 jar (12 oz) peanut sauce
Cooking Directions:

Cut pork loin into 4x1x½ inch thick pieces. Combine red curry paste, oil and water in a medium bowl, stirring well to combine. Place pork in a re-sealable plastic bag, add red curry marinade and toss until pork is completely coated. Refrigerate 30 minutes or up to 24 hours. Thread pork on bamboo skewers. Grill over medium heat until pork has reached an internal temperature of 145° F on a meat thermometer. Serve with lime wedges and peanut sauce for dipping.

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