1 tablespoon peanut oil(15ml)
1 cup canned unsweetened coconut milk(250ml)
1 tablespoon Thai yellow curry paste(15ml)
1 tablespoon brown sugar(15ml)
1 tablespoon plus 1 teaspoon Thai fish sauce (nam pla) (220ml)
2 tablepoons cilantro(30ml)
2 teapoons garlic diced(10ml)
1 pound boneless lean pork loin, cut into 1-inch cubes
Salt & pepper to taste
8 12-inch bamboo skewers, soaked in cold water for one hour
Combine coconut milk, Thai yellow curry paste, brown sugar, garlic, fish sauce and fresh cilantro in a bowl. Mix well. Add pork and turn to coat. Cover and marinate at least 3 hours in refrigerator.
Remove pork & discard marinade. Pat dry, drizzle with olive oil & season with Salt & pepper
Preheat grill to medium high heat & oil grill well. Thread about 3 pieces of pork onto each soaked bamboo skewer. Grill 4 to 6 minutes over medium heat, turning occasionally, until cooked throughout, and a golden brown crispy exterior is achieved. Transfer pork to a serving platter. Serve with peanut sauce.
Thai Peanut Sauce:
1 cup ground unsalted peanuts(250ml)
2 cups coconut milk(500ml)
1 tablespoon fish sauce(5ml)
1 tablespoon brown sugar(5ml)
1 tablespoon curry paste(15ml)
juice of 2 limes
1 teaspoon ground chili paste(5ml)
Heat coconut milk in a skillet until bubbling over medium heat. Add curry paste stir and cook for 3 minutes. Remove from heat and add peanuts, fish sauce, brown sugar, lime and chili paste. Place back on low heat and allow to simmer for 5 minutes whisking occasionally.
Serve with satay.