Photograph of the finished Moo satay

Thailand · Heo xiên nướng sốt đậu phộng

Moo satay

25 min Hands-on time + 30 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork Pork 1.3 lb
  • Photograph of Turmeric powder Turmeric powder 0.3 oz
  • Photograph of Ground cumin Ground cumin 0.3 oz
  • Photograph of Coconut milk Coconut milk 1 ⅓ cups
  • Photograph of Palm sugar Palm sugar 1.4 oz
  • Photograph of Roasted peanuts Roasted peanuts 4.2 oz
  • Photograph of Red curry sauce Red curry sauce 2.1 oz
  • Photograph of Sour tamarind Sour tamarind 1.4 oz
  • Photograph of Rice vinegar Rice vinegar ¼ cup
  • Photograph of Cucumber Cucumber 4.2 oz
  • Photograph of Dried shallots Dried shallots 4

Method

  1. 1 Slice the pork into thin strips, marinate with turmeric powder, cumin powder, 40 ml of coconut milk, and half a teaspoon of palm sugar for 30 minutes.
  2. 2 To make the peanut sauce: sauté the red curry sauce with the remaining coconut milk for 3 minutes, add the ground roasted peanuts, tamarind juice, and sugar, and simmer for 10 minutes.
  3. 3 Pickle sliced cucumbers and dried onions in vinegar and a little sugar to make a side dish.
  4. 4 Skewer the meat onto bamboo sticks, grill over medium heat for 10 minutes, turning regularly and brushing with coconut milk.
  5. 5 Serve the grilled skewers with a bowl of warm peanut sauce and pickles.

With an appliance

  • Oven 23 min

    Replace step 4: arrange skewers on the racks in the oven at 230 degrees for 9 minutes, rotate the tray after 5 minutes and brush with coconut cream once; the meat will be evenly golden brown, less greasy but lacking the smoky flavor.

Start cooking