Thai Pork Satay
From watson2167 16 years agoIngredients
- 1 Tablespoon curry powder shopping list
- 1 Teaspoon turmeric shopping list
- 1 Tablespoon palm sugar or brown sugar shopping list
- 2 Tablespoons fish sauce (nam pla) shopping list
- 2 Tablespoons lime juice shopping list
- 1 Tablespoon vegetable oil shopping list
- 1 Pound boneless pork loin or chicken breast shopping list
- - cut into 3" long x 1" wide shopping list
- - 1/4-inch-thick strips shopping list
- 24 8-in bamboo skewers shopping list
- - soaked in water for 1 hour shopping list
- 1/2 Cup Thick coconut cream shopping list
How to make it
- 1 cn 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.
- 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.
- Satay sauce
- 2/3 c Crunchy peanut butter 1 1/2 c Coconut milk, unsweetened 1/4 c Freshly squeezed lemon juice 2 tb Soy sauce 2 tb Molasses (or brown sugar) 1 ts Fresh ginger root, grated 4 Garlic cloves, minced 1/4 c Chicken broth 1/4 c Heavy cream Cayenne pepper Grated lime zest Fresh cilantro sprigs.
The Rating
Reviewed by 2 people-
Simple, quick and extremely tasty. I'll definitely be making this again.
catechstrophy in Sydney loved it
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