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Meat

Pork Satay with Peanut Sauce

A combo of red curry paste and coconut milk does double duty—first to marinate and tenderize the pork, and then puréed with peanuts for a dipping sauce.

Serves 8
Ready in 30 mins
Prep time 20 mins
Cooking time 10 mins
270 calories per serving

Ingredients

> 1 1/2 lbs pork tenderloin
> 1 small shallot
> 2 cloves garlic
> 1 (13.5 oz) can Nature's Promise Coconut Milk
> 3 tbsp Thai red curry paste
> 2 tbsp dark brown sugar
> 1 tbsp fish sauce
> 1 tsp Nature's Promise Organic Turmeric
> 1/2 cup roasted unsalted peanuts
> bamboo skewers, soaked

Steps

1
Set grill to medium-high. Thinly slice the pork into 2-inch-long pieces and place in a large bowl.
2
Peel and roughly chop the shallot and garlic. In a blender or food processor, purée the coconut milk, red curry paste, brown sugar, fish sauce, turmeric, shallot, and garlic until smooth. Transfer ⅔ of mixture to bowl with pork. Toss to coat and let stand 10 min., or refrigerate up to 3 hours.
3
Meanwhile, to remaining mixture in blender, add peanuts and blend until mostly smooth. Transfer to small bowl and set aside.
4
Thread pork onto skewers. Place on grill and cook 10 min., until cooked through and charred in spots. Serve with reserved peanut sauce.

Tips

Garnish with cilantro and lime wedges.

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