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Category: Barbecue
Thai Pork Satay
1 tbsp Curry powder

1 tsp Turmeric

1 tbsp Palm sugar or brown sugar

2 tbsp Fish sauce (nam pla)

2 tbsp Lime juice

1 tbsp Vegetable oil

1 lb Boneless pork loin cut into 3" long x 1" wide 1/4-inch-thick strips

24 8-in bamboo skewers soaked in water for 1 hour

1/2 cup Thick coconut cream (RECIPE Follows)


1 can Unsweetened coconut milk

COMBINE CURRY POWDER, turmeric, palm sugar, fish sauce, lime juice and oil. Toss pork strips with marinade. Thread 3 or 4 pork strips onto the skewers, weaving in-and-out, sideways, in a ribbon fashion. Marinate for 30 minutes or longer. Preheat grill. Brush strips with thick coconut cream. Place (brushed side down) over hot coals for 1 to 2 minutes or until charred and cooked. Turn over, brush with coconut cream and grill until cooked. Serve with Spicy Peanut Sauce (See RECIPE).

TO PREPARE COCONUT MILK AND CREAM: Pour 1 can unsweetened coconut milk into a tall glass. Allow to sit for at least 1 hour so the thick cream rises to the top. Skim off top (cream) and set aside. The rest is thin coconut milk.

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