Coconut Curry Pork Satay
My husband took one bite of pork dipped in the peanut sauce and said, "You made this??" He loved it, and so did I!
Foto: RecipeGirl
Ingredients
- ½ cup light coconut milk
- 2 tablespoons packed light brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon ketchup
- 1 tablespoons peanut butter
- 1 teaspoon Thai fish sauce
- ½ teaspoon crushed red pepper
- 2 tablespoons chopped fresh cilantro
- 1 pound boneless pork tenderloin, (trimmed of all visible fat, cut diagonally into ¼-inch-thick slices)
- 1 teaspoon dark sesame oil
- 1 medium garlic clove, (minced)
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Steps
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Spray grill or broiler rack with nonstick spray; prepare the grill or preheat the broiler.
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In a medium-saucepan, bring the coconut milk, brown sugar, soy sauce, ketchup, peanut butter, fish sauce, and crushed red pepper to a boil. Cook, stirring occasionally, over medium-high heat until the flavors are blended and the mixture thickens slightly, about 5 minutes.
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Remove from the heat; stir in the cilantro. Cover and keep warm.
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In a medium bowl, combine the pork, sesame oil, garlic, salt and pepper; toss to coat.
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Thread the pork onto each of 12 (6-inch) metal or bamboo skewers, folding over each slice on to itself as you go. Grill or broil the pork 5 inches from the heat until cooked through, about 2 minutes on each side.,
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Transfer the skewers to a platter; brush with some of the sauce. Serve the remaining sauce on the side.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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