Everyone loves this lighter recipe for Coconut Curry Pork Satay complete with a delicious Thai peanut dipping sauce.
If you’re looking for something a little different to make for dinner, this is a good one to try. It’s about that time of year where it’s a little warmer outside, and grilling is an attractive option to utilize for dinner. In this recipe for coconut curry pork satay, the pork is grilled on skewers. The pork is very lightly seasoned before grilling, but a delicious Thai peanut sauce is brushed on the grilled pork when it comes off the grill.
Ingredients needed:
- light coconut milk
- light brown sugar
- soy sauce
- ketchup
- peanut butter
- Thai fish sauce
- crushed red pepper
- fresh cilantro
- boneless pork tenderloin
- dark sesame oil
- garlic
- salt and pepper
How to make Coconut Curry Pork Satay:
The complete, printable recipe is at the end of this post.
MAKE THE DIPPING SAUCE:
ASSEMBLE THE PORK SKEWERS:
Grill or broil the pork 5 inches from the heat until cooked through, about 2 minutes on each side.
Dip the pork skewers in the Thai peanut sauce. Or serve with an Asian vegetable stir fry or salad to make a complete dinner. Enjoy!
The Best Curry Dishes:
- Fruity Curry Chicken Salad
- Coconut Curry Stir Fried Shrimp
- Curry Fried Rice with Chicken
- Thai Beef Coconut Curry Soup
- Thai Curry Chicken
Coconut Curry Pork Satay
Recipe Details
Ingredients
DIPPING 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
PORK SKEWERS:
- 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
Instructions
- Spray grill or broiler rack with nonstick spray; prepare the grill or preheat the broiler.
MAKE THE DIPPING SAUCE:
- In a medium-saucepan, bring the coconut milk, brown sugar, soy sauce, ketchup, peanut butter, fish sauce, and crushed red pepper to a boil. 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 the cilantro. Cover and keep warm.
ASSEMBLE THE PORK SKEWERS:
- In a medium bowl, combine the pork, sesame oil, garlic, salt and pepper; 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.
Notes
- If you opt for using bamboo skewers, be sure to soak the skewers in cold water at least 1 hour before using, so they will be less likely to burn during grilling.
This was an excellent recipe. I especially enjoyed the dipping sauce. However, I can’t imagine that this could be stretched to 6 main course servings. I made 4 smallish kebabs and served with coconut basmati rice and a Thai cucumber salad. A skewer apiece was sufficient for my husband and me but I can honestly see other people eating 2 skewers with no problem. Was this an error in the amount of pork or was the original recipe for an appetizer portion? I see that it’s a weight watcher recipe but still can’t see getting 6 portions out of this. Regardless, it was very tasty. Thanks for posting.