Thai Pork Satay (Moo Satay)

I always be like this, when someone ask me about the recipe, I really want to make it. So, this one is the request from Thai woman who move to Australia and she really want to make it at home. I adjust the recipe so all the ingredients can be found easily and yes delicious. If you have a chance to come to Thailand you should try this dish but if not, you can make it at home (by following my recipe…Ha ha). This recipe can make about 50 pieces and you can easily use your gill pan (I use it with a great result, so I can prove that you can make this recipe at home). I suggest use non-stick pan when boiling the coconut cream and when making the spicy peanut sauce (satay sauce), because the coconut cream can stick to the pan and burn easily.

Note: The Nahm Prik Pao (Thai chili paste) taste is different from brand to brand so you can adjust the sauce to suite your taste.

Thai Pork Satay (Moo Satay)

Makes about 50

Marinated pork
50 ml	coconut cream
100 g	Sugar
10 g	Curry powder
40 ml	Evaporated milk
1 tbs	Fish sauce (nam pla)
500 g	Boneless pork loin - cut into 10cm long x 3cm wide - 1/4-inch-thick strips
50-60	bamboo skewers

Prepared the marinade

Mix sugar, curry powder, fish sauce and evaporated milk together, set aside.

Put the coconut cream in small pan, bring to boil.

Pour the boiled coconut milk (while still hot) into the curry mixture, whisk until combine and the sugar dissolve.

Toss pork strips with marinade, cover with cling film and refrigerate for 3 hours

After 3 hours, thread pork strips onto the skewers and grill or you can keep the pork satay well cover in the fridge until ready to use (or you can keep the satay well cover in the freezer, up to 1 month, defrost the satay before use).

Spicy Peanut Sauce (satay sauce)
300 ml	coconut cream
100 g	Roasted peanut (or you can use crunchy peanut butter)
100-120 g	Palm sugar (or brown sugar)
25 ml	Fish sauce (nam pla)
25 ml	Distilled vinegar
50 g	Nahm Prik Pao (Thai chili paste)

Put 150 ml of coconut cream in small pan, bring to boil.

Put the boiled coconut milk (while still hot) and roasted peanut (or peanut butter) into the food processor, process until fine and well combine.

Pour the coconut and peanut mixture into the pan, bring to boil then add the palm sugar and stir until the sugar dissolve. After the sugar dissolve, pour the Nahm Prik Pao (Thai chili paste), Fish sauce (nam pla) and Distilled vinegar into the sauce, whisk until combine. Let the sauce boil until thicken a bit; adjust the taste by adding more sugar or fish sauce.

Cucumber relish
200 g	sugar
10 g	salt
100 ml	Distilled vinegar
4	Cucumbers
2 - 3	shallots, finely chopped
1 - 2	chili, finely chopped

Wash the cucumbers, cut into quarters lengthwise, then cut across into thin slices. Mix vinegar, sugar and salt together, simmer over medium heat until dissolved. When the sauce boils, remove from the heat.

Just before serving, pour the cold sauce over the vegetables.

Note: you can add more vegetables if you like.

When ready to serve:

Arrange the pork satay on a serving dish; serve with Spicy Peanut Sauce (satay sauce) and cucumber relish.