Moo satay

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.