Coconut Curry Pork Satay
- 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
- Spray grill or broiler rack with nonstick spray; prepare the grill or preheat the broiler.
- Bring coconut milk, brown sugar, soy sauce, ketchup, peanut butter, fish sauce, and crushed red pepper to a boil in a medium saucepan. Cook, stirring occasionally, over medium-high heat until the flavors are blended and the mixture thickens slightly, about 5 minutes.
- Remove from the heat; stir in cilantro. Cover and keep warm.
- Combine pork, sesame oil, garlic, salt and pepper in a medium bowl; toss to coat.
- 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.,
- Transfer the skewers to a platter; brush with some of the sauce. Serve the remaining sauce on the side.