Satay & Peanut Sauce (mini) - Hot Thai Ktchen!

Toast coriander seeds and cumin seeds.

Finely chop lemongrass and galangal.

Add turmeric, white pepper, cinnamon, and clove for warm spice flavor.

Mix in brown sugar and salt.

Add coconut milk to keep things moist.

Add a little vinegar to brighten up the flavor of the meat.

Add a little water to create a marinade that is half marinade, half brine.

Massage the marinade into the pork loin thoroughly.

Let the pork marinate overnight.

In a saucepan, reduce a little coconut milk until thick.

Add red curry paste to the reduced coconut milk.

Add the rest of the coconut milk and ground peanuts.

Add toasted white sesame seeds, palm sugar, and fish sauce.

Add lime juice for acidity and let the sauce reduce until thick.

Brush one side of the skewers with coconut milk and place coconut milk side down on the grill.

Brush the other side of the skewers with coconut milk.

Prepare grilled white toast and quick pickled cucumbers (called atad) as accompaniments.

Skewer a piece of cucumber from the pickle onto the satay skewer and dip into the sauce.

Equipment Needed

Spice Level:

Dietary