Coconut Curry Kebabs

Coconut Curry Kebabs
from Once a Month Mom

2 pounds country style pork ribs (boneless)
14 ounces canned coconut milk
2 Tbsp curry paste, more or less to taste (any color)
3 Tbsp lime juice
2 Tbsp natural peanut or other nut butter
coarse salt and pepper, to taste

Cut pork into 2 inch cubes and place in a freezer bag. In a food processor combine coconut milk, curry  paste, lime juice, and peanut butter. Pour half of coconut milk mixture into the bag with the pork. Refrigerate the other half of the coconut milk mixture for dipping. Marinade for at least one hour. Drain excess marinade. Skewer meat with bamboo skewers and season with salt and pepper to taste. Cook over a hot grill 5-7 minutes each side or until pork is cooked through. Serve with remaining coconut mixture and cooked brown rice and grilled vegetables if desired.

To freeze: Prepare meat and marinade as directed above. Store meat and half of coconut mixture in one freezer bag. Freeze remaining coconut mixture in a separate bag (to be used for dipping).

To serve: Thaw and drain excess marinade. Follow grilling directions above.