Pork Satay & Peanut Sauce

Ingredients

          Peanut Sauce

• 5 oz. unsalted roasted peanuts
• 4 cups unsweetened coconut milk
• 2 tbsp red curry paste
• 2 tbsp sugar
• 3 tbsp lemon juice
• 3 tsp fish sauce
  
  Satays
  
• 1 lb pork tenderloin
• 1 tsp black pepper
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp tumeric
• 1 tsp chopped garlic
• 1 tbsp sugar
• 1 tbsp vegetable oil
• 1 tbsp soy sauce
• 1 tbsp lemon juice
• 1 tsp fish sauce
  

Method

          Peanut Sauce

1. Process the peanuts in a food processor until they are fine meal. Reserve.
2. Heat half the coconut milk in a saucepan at high heat and add the red curry paste. Stir to dissolve and continue cooking at high heat for 10-12 minutes, until the oil from the coconut has risen to the surface.
3. Lower heat to medium-high and add processed peanuts. Stir and add the rest of the coconut milk. Bring to bubbling boil. 
4. Lower heat to medium and add sugar, lemon juice and fish sauce. Cook, stirring occasionally, for 15-20 minutes, until the sauce has thickened somewhat and the oil has returned to the surface.
5. Remove from heat and let rest for a half hour. Stir to blend oil that has risen to the surface. It should be the consistency of thick cream. If its thicker than that add a couple of tablespoons of water or coconut milk and blend.
6. Serve lukewarm in a small bowl with satays or drizzled on salads and enjoy!
   
   Satays
   
7. Cut thin (1/4-inch) slices that run the length of the chicken breast (each slice will be 1 inch by 4 inches by 1/4 inch approximately) to get 16 slices.
8. Place the chicken strips in a bowl or dish. 
9. Add all the marinating ingredients and gently toss until well mixed. 
10. Let the chicken marinate in the fridge for at least 2 hours and up to 24..
11. When ready to cook the satays, stir chicken in its marinade and then thread each slice onto a skewer, working the skewer in and out of the meat, down the middle of the slice, so that it stays in place during grilling.
12. Baste the chicken with a little vegetable oil or remaining marinade and grill on a barbecue or under the broiler of an indoor oven. 
13. Cook for 2 minutes each side, turning fairly often to prevent burning, and baste one more time with oil or marinade. 
14. The satays are done when they have turned golden brown and crispy along the edges.
15. Serve with a small bowl of peanut sauce and enjoy!
    

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