1 January 2012

Thai Satay

This party dish can be prepared using pork, chicken, beef or lamb. This is a southern Thai dish which adds more curry to flavor the meat, making the satay much spicier. We will be using pork as the meat for this recipe.  

2 tsp. sugar
1 tbsp. fish sauce
2 tsp. curry powder
1/4 tsp. pepper
2 lb. pork loin, thinly sliced and cut into ½ x 2-inch strips

½ c. fresh coconut milk (Can also use packet coconut cream)
5 tbsp. chunky peanut butter
2 tsp. fish sauce

In a large mixing bowl, combine the first 5 ingredients and mix well. Cover pork with fish sauce marinade and refrigerate for 4 hours or overnight.

In a deep saucepan, mix remaining ingredients. Bring to a boil over low heat, stirring constantly until well mixed. Place this coconut-peanut butter sauce in a bowl, cover, and refrigerate. (Heat up slightly before serving)

Soak 8- or 10-inch bamboo skewers in water for half an hour so they won’t catch fire in the broiler.

Preheat oven to broil. Thread pork onto skewers accordion style. When oven is preheated, broil pork for 8 to 10 minutes, or until done, turning often so all sides are cooked evenly.

Serve hot with bowls of the coconut-peanut butter sauce for dipping and enjoy.

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