Moo Satay with Homemade Peanut Sauce

Ingredients

• 12 oz pork tenderloin, sliced into thin strips
• 2 lemongrass stalks, chopped
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 3 garlic cloves
• 1 shallot, chopped
• 1/2 cup coconut milk
• 2 tbsp fish sauce
• 1 tbsp palm sugar (or brown sugar)
• 8 bamboo skewers, soaked in water
• 3/4 cup roasted peanuts, ground
• 1 tbsp red curry paste
• 3/4 cup coconut milk (for sauce)
• 1 tbsp tamarind paste(optional)
• 1 tbsp lime juice
• 1 cucumber, finely diced (ajad relish)
• 3 tbsp rice vinegar
• 2 tbsp sugar (for relish)
• 1 shallot, thinly sliced (for relish)
• 2 bird's eye chilies, sliced(optional)
• 1 tbsp vegetable oil

Instructions

1. 1

   Soak bamboo skewers in water for at least 30 minutes (start this first, then prep).

2. 2

   Make the marinade: pound lemongrass, garlic, shallot, turmeric, and coriander into a paste (or blitz in a food processor). Stir in coconut milk, fish sauce, and palm sugar.

3. 3

   Toss pork strips in the marinade, cover, and refrigerate 40 minutes.

4. 4

   Meanwhile, make the ajad relish: heat rice vinegar and sugar until dissolved, cool, then add cucumber, shallot, and chilies. Set aside.

5. 5

   Make the peanut sauce: simmer red curry paste in 3/4 cup coconut milk for 3-4 minutes, then stir in ground peanuts, tamarind, fish sauce, and a little sugar. Simmer until thick, then finish with lime juice.

6. 6

   Thread pork strips onto skewers, weaving so each skewer has 2-3 strips.

7. 7

   Preheat grill or grill pan to medium-high and oil the grates. Grill skewers 3-4 minutes per side (8-10 minutes total), basting with remaining coconut milk, until charred and cooked through.

8. 8

   Serve skewers hot with peanut sauce for dipping and ajad relish on the side.