Thai Pork Satay
Submitted by carnahans
Thai pork satay marinated in curry, turmeric, and fish sauce, grilled on bamboo skewers with coconut cream glaze. Street food classic ready in 60 minutes.
YIELD
4 servingsPREP
45 minCOOK
25 minREADY
1 hrsThese skewers capture the smoky, sweet-salty magic of Bangkok street vendors, with pork ribbons threaded onto bamboo and charred over hot coals.
The marinade packs curry powder, turmeric, and brown sugar punch while fish sauce adds that essential umami depth.
Brushing coconut cream on as they grill creates a caramelized crust that’s absolutely addictive.
Pro Tips
- Soak bamboo skewers in water for 1 hour before threading to prevent burning on the grill
- Thread pork ribbons in a weaving pattern so they lie flat and cook evenly
- Marinate at least 30 minutes but no more than 2 hours or the acid will make the meat mushy
- Let coconut milk sit so the thick cream rises to the top for brushing
Ingredients
Directions
COMBINE CURRY POWDER, turmeric, brown sugar, fish sauce, lime juice and oil.
Toss pork strips with marinade.
Thread 3 or 4 pork strips onto the skewers, weaving in-and-out, sideways, in a ribbon fashion.
Marinate for 30 minutes or longer.
Preheat grill. Brush strips with thick coconut cream.
Place (brushed side down) over hot coals for 1 to 2 minutes or until charred and cooked.
Turn over, brush with coconut cream and grill until cooked.
TO PREPARE COCONUT MILK AND CREAM: Pour 1 can unsweetened coconut milk into a tall glass.
Allow to sit for at least 1 hour so the thick cream rises to the top.
Skim off top (cream) and set aside. The rest is thin coconut milk.
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