6 cloves garlic
2 each shallots
2 tsp whole coriander seeds
1 tsp whole cumin seeds
2 each whole dried red chiles
2 inches lemongrass
1 tsp fresh galangal
1 Tbsp cilantro stems
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1/4 tsp ground mace
1 tsp shrimp paste (kapee)
1/2 cup unsalted roasted peanuts
14 oz unsweetened coconut milk
1 1/2 Tbsp palm sugar
1 Tbsp fish sauce
1 Tbsp tamarind puree
pork shoulder (or 3 lbs boneless chicken thighs)
lime wedges
cilantro leaves
crushed peanuts
  • grill
  • bamboo skewers
  • Food processor (or mortar and pestle)
  • spice grinder
For the Satay Sauce
Roast whole garlic and shallots in a 400F oven (10 min for garlic and 20 min for shallots). Grind the whole toasted coriander, cumin, and chiles into a powder. Use a food processor (or mortar and pestle) to puree the peanuts until fine and set aside. Next, puree the lemongrass, galangal, and cilantro to a paste. Peel garlic and shallots, add to food processor and continue blending. Add the ground spices, plus the nutmeg, cinnamon, mace, and shrimp paste and puree. Scrape mixture into a bowl with the peanuts.
Open coconut milk and scoop out the cream that has settled on top. In a small saucepan, bring the coconut cream to boil over high heat and cook until thick and caramelized. Add the peanut mixture to the pot, along with 1 Tbsp of palm sugar, and the rest of the coconut milk. Bring to a boil, then reduce heat and simmer, stirring often, for about 10 minutes. Add fish sauce and tamarind. Adjust flavors, remove from heat, and set aside.
For the Pork
Soak skewers in water for 20 minutes before using. Slice the pork shoulder (or chicken if using) against the grain into 1/8” slices. Season with salt and weave onto skewers. Grill over high heat and cook for about 2 minutes per side, until just cooked through.
To Serve
Serve hot skewers with sauce on the side. Garnish with lime, cilantro, and peanuts.