5 Ingredient Coconut Curry Kebabs - Dump and Go Dinner

1 hrs 27 mins

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. In a food processor combine coconut milk, curry paste, lime juice, and peanut butter.
2. Pour half of coconut milk mixture into the bag with the pork cubes.
3. Refrigerate the other half of the coconut milk mixture for dipping.
4. Marinate for at least one hour.
5. Drain excess marinade.
6. Skewer meat with bamboo skewers and season with salt and pepper.
7. Cook over a hot grill 5-7 minutes each side or until pork is cooked through.
8. Serve with remaining coconut mixture.

9 mins

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. In a food processor combine coconut milk, curry paste, lime juice, and peanut butter.
2. Pour half of coconut milk mixture into indicated number of gallon bags along with pork cubes.
3. Freeze remaining coconut mixture in indicated number of quart freezer bags.
4. Place one sauce bag in each meat bag, label and freeze.

22 mins

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. Drain excess marinade.
3. Skewer meat with bamboo skewers and season with salt and pepper to taste.
4. Cook over a hot grill 5-7 minutes each side or until pork is cooked through.
5. Serve with remaining coconut mixture.