ingredients
all
6 cloves garlic
unpeeled
2 each shallots
unpeeled
2 tsp whole coriander seeds
toasted
1 tsp whole cumin seeds
toasted
2 each whole dried red chiles
toasted
2 inches lemongrass
minced
1 tsp fresh galangal
minced
1 Tbsp cilantro stems
minced
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
cookware
  • grill
  • bamboo skewers
  • Food processor (or mortar and pestle)
  • spice grinder
For the Satay Sauce
1
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.
2
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
3
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
4
Serve hot skewers with sauce on the side. Garnish with lime, cilantro, and peanuts.