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!
Servings: 6 servings (2 skewers + 2 tablespoons sauce)
- 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.
If you opt for using bamboo skewers, be sure to soak the skewers in cold water at least 1 hour before using, so they won't burn during grilling.
Serving: 1serving, Calories: 148kcal, Carbohydrates: 6g, Protein: 17g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 49mg, Sodium: 532mg, Potassium: 345mg, Fiber: 1g, Sugar: 5g, Vitamin A: 74IU, Vitamin C: 1mg, Calcium: 13mg, Iron: 1mg