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Servings: 4
Prep Time:
20 minutes
Total Time:
30+ min
       Ingredients How to?

  • Bamboo skewer
  • 1/2 cup coconut milk
  • 2 tablespoons curry powder
  • 1 lb pork
  • 1 teaspoon salt
  • 1 teaspoon sugar

Tips and Techniques: The marinated pork should be yellowish in color. Sometimes there is not enough turmeric in curry powder. If you like the brightened up the color for presentation, add a dash of turmeric.

Peanut Sauce for Satay (Nam Jim Satay)
4 Servings, Prep Time: 10 minutes, Total Time: 10 minutes.

  • 3/4 cup coconut milk
  • 1 tablespoon red curry paste
  • 2 tablespoons fish sauce
  • 2-3 tablespoons peanut butter
  • 3 tablespoons sugar
  • 1 tablespoon tamarind
Tips and Techniques: In Thailand, people use peanuts ground up in a mortar instead of peanut butter and the sauce is granular with just a little creaminess. Smooth peanut butter will do too, if that is what you have in your kitchen.

Cucumber in vinegar (Ahjaad)
2 Servings, Prep Time: 7 minutes, Total Time: 7 minutes
  •  2 thinly sliced shallots
  •  1/4 cup sugar
  •  1/3 cup vinegar
  •  1/3 cup water
  •  1 quartered and thinly sliced cucumber
  •  1 sliced long hot pepper Optional
Tips and Techniques: In Thailand, long red peppers that are mild are used. You can cut back on the sugar if you like. Place all ingredients in a serving bowl. Chill and serve.
  • Soak bamboo skewers at least half an hour so that the ends do not burn on the grill. Slice the pork into thin strips (about 1/4 of an inch thick) that will fit onto the skewers. Marinate the pork and curry powder, sugar, coconut milk and salt for the same amount of time that you soak the skewers (I do both at the same time). For a shorter marinate time, I massage all the seasonings into the sliced pork for a couple minutes.
  • Thread the pork onto the bamboo skewers. When you get the skewers at a restaurant, the meat is normally stretched out flat. While this looks nice and makes economical sense for restaurants, stuffing the skewers gives a moister, tastier result that is tender than when it is stretched tight.
  • In Thailand, the satay is grilled on a rectangular, narrow charcoal grill that fits just one row of satay. The charcoal has been burning for a while. It is hot, but not flaming. There should be white ashes covering the charcoal so that the satay can be cooked evenly without burning.
  • Grill and serve with peanut sauce and cucumber in vinegar.

    Peanut Sauce for Satay (Nam Jim Satay)
  •  Add the coconut milk to a cold sauce pan and start to heat it up at medium heat. As it is heating, stir in the curry paste and break the paste into small pieces. Mix well. When you see red oil simmering to the top, add the peanut butter and the rest of ingredients. Stir and taste. You should be able to taste the fish sauce, sugar and tamarind flavors. If it becomes too thick, add a few teaspoons of water to thin the paste.
  • Serve with satay and cucumber salad. Place the sauce on a flat plate for easy dip, saucer dish is the best.
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