Pork Satay

Name: Pork Satay (Muu Satay)
Cuisine: Thailand
Ingredients: 1 teaspoon fresh turmeric or ½ teaspoon powdered turmeric; 1 teaspoon fresh turmeric or ½ teaspoon powdered turmeric; 1 tablespoon palm sugar; 500 g (1 lb) pork, cut into 4 cm x 1 cm (1½ x ½ in) strips; 7-10 large dried red chillies, deseeded and chopped; 3 red shallots, chopped; 3 cloves garlic; 1 stalk lemongrass, sliced; 1 tablespoon galangal, peeled and chopped; 1 teaspoon kaffir lime zest; 2 coriander (cilantro) roots; 1 teaspoon kapi (shrimp paste), roasted; 1 teaspoon kapi (shrimp paste), roasted; 1 tablespoon coriander (cilantro) seeds, roasted; 1 tablespoon cumin seeds, roasted; 1 teaspoon salt; 750 mL (3 cups/1¼ pt) coconut cream; All of the chilli paste; 45 mL (3 tablespoons) fish sauce; 3 tablespoons sugar; 60 mL (4 tablespoons) tamarind water; 150 g (5 oz) peanuts, roasted and ground

Muu Satay

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

THROUGHOUT THAILAND, on the streets and in the markets, there is always a satay stall, with its sweet fragrance beckoning. Satays are grilled over charcoal that impregnates the meat with a smoky flavour. Chicken, beef or prawns may also be used. The Cucumber Relish cuts the richness of the coconut cream in the satay sauce.

Ingredients

Asia
Thailand
Starter
South East Asia
Gluten-free
Street Food

Ingredients

Method