Thai Pork Satay Skewers (Moo Satay)

Method

1. 1
   • pork tenderloin 700 g
   • coconut milk 1½ dl
   • curry powder 2 tbsp
   • ground turmeric 1 tsp
   • palm sugar 2 tbsp
   • garlic 2
   • lemongrass 1

   Marinate the pork — Whisk the coconut milk, curry powder, turmeric, palm sugar, garlic, and lemongrass together in a bowl, then toss the sliced pork through the marinade.

2. 2

   Chill to marinate — Cover and marinate in the fridge for at least 1 hour, or up to overnight for deeper flavor.

   ⏱1 hr
3. 3
   • pork tenderloin 700 g

   Thread the skewers — Thread the marinated pork slices onto the soaked skewers, concertina-style.

4. 4

   Grill the skewers — Grill the skewers over medium-high heat for 11 minutes, turning occasionally, until charred at the edges and cooked through.

   ⏱11 min
5. 5
   • coconut milk 1½ dl
   • peanut butter 150 g
   • tamarind paste 2 tbsp
   • fish sauce 1 tbsp
   • chilli flakes 1 tsp
   • cucumber 1

   Make the peanut sauce — Meanwhile, simmer the peanut butter, coconut milk, tamarind paste, fish sauce, and chili flakes in a small pot for 3 minutes, whisking until smooth, to make the dipping sauce. Serve the skewers with the sauce and cucumber slices.

   ⏱3 min