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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


> 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


Set grill to medium-high. Thinly slice the pork into 2-inch-long pieces and place in a large bowl.
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.
Meanwhile, to remaining mixture in blender, add peanuts and blend until mostly smooth. Transfer to small bowl and set aside.
Thread pork onto skewers. Place on grill and cook 10 min., until cooked through and charred in spots. Serve with reserved peanut sauce.


Garnish with cilantro and lime wedges.

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