Ingredients
1 cup coconut milk3 garlic cloves, minced2 tablespoons ground cumin1 tablespoon ground coriander1 tablespoon brown sugar4 tablespoons canola oil, divided1-1/2 teaspoons salt1 teaspoon paprika1 teaspoon curry powderDash crushed red pepper flakes1-1/2 pounds boneless pork, cut into 1/2-inch cubesPEANUT DIPPING SAUCE:1 cup water2/3 cup creamy peanut butter1 garlic clove, minced2 tablespoons brown sugar2 tablespoons soy sauce2 teaspoons lemon juiceDash crushed red pepper flakesHot cooked jasmine rice, optional
Preparation
In a bowl or shallow dish, combine the coconut milk, garlic, cumin, coriander, brown sugar, 1 tablespoon oil, salt, paprika, curry and red pepper flakes; add the pork and turn to coat. Cover and refrigerate overnight. Drain pork, discarding marinade.
For sauce, in a small saucepan, combine the water, peanut butter and garlic. Cook and stir over medium heat until thickened, 2 minutes. Whisk in brown sugar, soy sauce, lemon juice and pepper flakes until blended; keep warm.
Thread pork onto 12 metal or soaked wooden skewers. In a large skillet, heat remaining oil. Cook pork in batches until pork is no longer pink, 8-10 minutes per batch, turning occasionally.
Serve skewers with peanut sauce and, if desired, rice.
