Onto the second dish with the panang curry paste that I made the other day, "Moo Satay (Pork Satay) with Curried Peanut Sauce". This one also comes from "The Big Book of Thai Curries". This dish sounded pretty interesting; instead of being a more standard one dish curry, it used the panang curry in a dipping sauce for a pork satay. The peanut dipping sauce sounded really tasty with coconut milk, lime juice and peanuts in addition to the panang curry. I also added some peanut butter to give it a bit more peanut flavour. The pork is also marinated in in a really nice combination of spices and herbs. This dish turned out to be really good! The peanut sauce was amazing. The pork was juicy and flavourful. I will be making this again.
Moo Satay (Pork Satay) with Peanut Sauce
- 2 teaspoons coriander seeds (toasted and ground)
- 2 teaspoons cumin seeds (toasted and ground)
- 1 stalk lemongrass (peeled & chopped)
- 1 tablespoon galangal (or ginger, grated)
- 1 teaspoon kaffir lime peel (or regular lime peel, grated)
- 1 teaspoon turmeric (ground)
- 1 teaspoon salt
- 2 tablespoons oil
- 2 tablespoons palm sugar (grated)
- 1 pound pork (cut into thin strips)
- 1/4 cup peanut sauce
- * wooden skewers (soaked in cold water for 30 minutes)
- Mix the coriander seeds, cumin seeds, lemongrass, galangal, lime peel, turmeric and salt in a mortar and pestle of a food processor.
- Mix in the oil and palm sugar.
- Cover the pork in the mixture and marinate for 3-5 hours.
- Skewer the pork and grill it for about 5 minutes on each side.