Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant
The recipe Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant could satisfy your Indian
Curry and Coconut Milk Grilled Pork Skewers
Ingredients
- 1 13.5-ounce can unsweetened coconut milk
- 2 tablespoons fish sauce
- 2 tablespoons Thai thin soy sauce
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- ¾ teaspoon freshly ground white pepper
- ½ teaspoon curry powder
- ½ teaspoon ground turmeric
- ¾ cup sweetened condensed milk
- 1½ pounds boneless pork shoulder (Boston butt), cut into 4x½-inch strips
- 4 ounces fatback, cut into ½-inch pieces
- Twelve 8" bamboo skewers soaked in water at least 1 hour
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