Cook and Scale
Thai Pork Satay Skewers (Moo Satay)
4 servings · 32 min total
Char-grilled curry-marinated pork skewers with a tangy tamarind peanut dipping sauce and cool cucumber on the side.
Ingredients
- 700 g pork tenderloin, thinly sliced
- 1½ dl coconut milk
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 2 tbsp palm sugar
- 2 garlic, minced
- 1 lemongrass, finely chopped
- 150 g peanut butter
- 1½ dl coconut milk
- 2 tbsp tamarind paste
- 1 tbsp fish sauce
- 1 tsp chilli flakes
- 1 cucumber, sliced, to serve
Contains: Peanut, Fish, Mustard
Allergen info is best-effort — please verify yourself.
Method
- 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.
Chill to marinate — Cover and marinate in the fridge for at least 1 hour, or up to overnight for deeper flavor.
- 3.
Thread the skewers — Thread the marinated pork slices onto the soaked skewers, concertina-style.
- 4.
Grill the skewers — Grill the skewers over medium-high heat for 11 minutes, turning occasionally, until charred at the edges and cooked through.
- 5.
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.