Thursday, September 26, 2013
Pork Satay with Coconut curry sauce
Thai food, hands down, is probably one of my favorite cuisines. Spicy, loaded with Herbs like Kaffir lime leaves, Galangal, and spices galore. As luck would have it, I have a wonderful Thai market near my home, but most of these products can easily be found in an Asian market, or even in the Asian section of your grocery store.
Satay is thin strips of meat, which are marinated, then stuck on skewers and grilled. a common form in most restaurants is chicken, but I had a large piece of pork shoulder that I was breaking down, and decided to shave off a couple thin strips to make a quick snack. Satay is normally served with a spicy peanut sauce, but I don't care for peanuts, in fact, you could say I despise them, so I made a quick curry sauce to go with it.
Ingredients: 1 Serving
3oz thin sliced pork shoulder (any meat will work however)
2 tsp green curry paste seperated into (2) 1tsp amounts
1 tsp soy sauce + ,more TT
4 tbsp of coconut milk
Start by taking your strips of pork and pounding them with a mallet (when cooking barefoot, do not attempt to stop a falling mallet with your foot...OUCH!)
Take the soy sauce and 1 tsp of green curry paste, and rub the pork with the mixture, let sit for 30 minutes. While the pork is marinating, take your skewers and soak them in water, and turn your grill on to heat up.
Take the coconut milk and remaining curry paste and mix thoroughly, adding soy sauce until you get the desired salt level.
Grill the pork and serve with the sauce, simple, and delicious.