Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Asian, Cooking Light, Dinner, Game Day, Hors d'œuvre, Lunch, Main Courses, Pork, Side Dishes, Snacks, Summer Fun, Tiny Bites, Week Nights, Weekend Fun
Yields or Serves:
Pork Satay With Peanut Sauce
INGREDIENTS
1 Pound Pork Tenderloin
¼ Cup Coconut Milk
1 Tablespoon Red Curry Paste
¾ Cup Coarsely Ground Peanuts
¼ Cup Coconut Milk
1 Tablespoon Brown Sugar
2 Tablespoons Soy Sauce
1 Tablespoon Fresh Lime Juice
1 Tablespoon Red Curry Paste
½ Teaspoon Kosher Salt
8 Bamboo Skewers
(Soaked)
Cut the port tenderloin crosswise into 16 slices. Put each slice between 2 pieces of plastic wrap and pound to ¼ inch thickness using a meat mallet. In a large bowl combine ¼ cup of the coconut milk and 1 tablespoon of the red curry paste. Make sure that you do not use the low fat coconut milk for this recipe. Add the pork to the bowl, toss and refrigerate covered for 1 ½ hours. For the peanut sauce combine ¼ cup of the coconut milk, brown sugar, soy sauce, lime juice and 1 tablespoon of the red curry paste. Preheat the grill to medium high. Remove the pork from the bowl and throw away the marinade. Thread the pork evenly onto 8 skewers that have been soaked in water and sprinkle with the salt. Grill for 3 minutes on each side and serve with the peanut sauce. Serves 8
