• Prep Time:
  • Cooking Time:
  • Serves: 4 servings

Thai Chicken or Pork Satay

  • Recipe Submitted by on

Category: Thai

 Ingredients List

  • 1 tb Yellow curry paste; (Thai)
  • 1 ts Turmeric
  • 1 tb Palm sugar or brown sugar
  • 2 tb Fish sauce; (nam pla)
  • 2 tb Lime juice
  • 1 tb Vegetable oil
  • 1 lb Boneless pork loin; cut into
  • -3" x 1" x 1/4" strips OR
  • 1 lb Boneless; skinless chicken
  • -breasts, cut into 3" x 1" x
  • -1/4" strips
  • 24 8-in bamboo skewers; soaked
  • -in water for 1, hour
  • 1 cn Unsweetened coconut milk


Combine yellow curry paste, turmeric, palm sugar, fish sauce, lime juice
and oil. Toss meat strips with marinade and marinate for minimum of 2 hours
in refrigerator or better overnight.

Thread individual meat strips onto the skewers, weaving in-and-out, in a
ribbon fashion. Make meat strips lay flat on skewer.

Prepare grill. Medium hot coals.

Brush strips with thick coconut cream (see below). Place (brushed side
down) over hot coals for 1 to 2 minutes. Turn over, brush with coconut
cream and grill until cooked. Do not overcook the meat it will dry out.

Serve with Spicy Peanut Sauce.

TO PREPARE COCONUT MILK AND CREAM: Pour 1 can unsweetened coconut milk into
a tall glass. Allow to sit for at least 1 hour so the thick cream rises to
the top. Skim off top (cream) and set aside. The rest is thin coconut milk.

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