|light coconut milk||1 13.5 oz can||1 13.5 oz can|
|light brown sugar, packed||4 Tblsp.||1/3 cup|
|reduced-sodium soy sauce||2 Tblsp.||3 Tblsp.|
|ketchup||2 Tblsp.||3 Tblsp.|
|reduced-fat peanut butter||2 Tblsp.||3 Tblsp.|
|Thai fish sauce||2 Tsp.||1 Tblsp.|
|crushed red pepper||3/4 tsp.||1 tsp.|
|cilantro||4 Tblsp. fresh or||5 Tblsp. fresh or|
|2 Tblsp. dried||3 Tblsp. dried|
|Asian sesame oil (dark)||2 tsp.||1 Tblsp.|
|minced garlic||2 cloves||3 cloves|
Mix all sauce ingredients in a heavy bottomed sauce pan and heat to a simmer. Continue stirring and heating until it's hot and thickened.
Meantime - rub 6 pork chops (or chicken breasts) with a bit of garlic and sesame oil. Grill over hot coals, just until juicy, tender, and juices are clear.
Serve grilled meat with rice, a little yummy sauce drizzled over both! Add a green salad and steamed broccoli or asparagus to make the perfect meal.
- We love this recipe, and broiled meat in the winter is as good as grilled in the summer.
- Recipe adapted from a Weight Watchers favorite for Coconut-Curry Pork Satay.
Close this window