Thai style pork satay…the only slightly time consuming but is lightly toasting the cumin and coriander seeds in a pan. You could skip this bit but it’s well worth the couple of minutes it takes.
As with everything, goes great with beer!
You will need:
250 G of pork fillet or chicken breast (cut into bite sized cubes)
2 cloves of garlic finely chopped
1 1/2 cups of coconut creme
2 cups (1 can) coconut milk
1 Tsp finely chopped Galangal or fresh ginger
1 Tbsp lemon grass inner stalk chopped finely
1 Tbsp fresh Turmeric finely chopped)
2 Tbsp coriander seeds
1 Tbsp cumin seeds
1 Tsp white ground pepper
2 Tsp Sugar
1 Tsp salt
1 Tbsp Vegetable oil
Combine the garlic, coconut creme and coconut milk, galangal, lemon grass, turmeric, cumin and coriander seeds, white pepper, sugar, veg oil and salt in a blender.
Thread the pork onto skewers, place in a shallow dish and pour over the mixture. Cover and store in the fridge for min of 1 hr.
Grill the skewers until tender, turning and basting often.
Serve with Peanut Satay sauce (recipe coming soon)