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Indonesian spice merchants brought the recipe for saté, or skewered meat, to Thailand several centuries ago. Pork saté, taboo in Indonesia and other Southeast Asian countries with large Muslim populations, is very popular in Thailand.

Recipe by Cooking Light June 2001


Recipe Summary test

6 servings (serving size: 2 skewers and 2 tablespoons sauce)


Ingredient Checklist


Instructions Checklist
  • To prepare the sauce, place chiles in a small bowl, and cover with hot water. Let stand 30 minutes. Drain and finely chop chiles.

  • Place the coriander and cumin seeds in a small skillet over medium-high heat; cook for 1 minute or until toasted. Combine salt and garlic in a mortar and pestle; crush to form a paste. Add the chiles, toasted seeds, lemongrass, 1 tablespoon ginger, and 1 tablespoon shallots, one at a time, until each ingredient is incorporated into paste. Heat 3/4 cup coconut milk in a small saucepan over medium heat. Add paste mixture, and cook for 1 minute. Stir in the peanut butter until smooth. Add sugar, juice, and fish sauce; cook 1 minute. Remove from heat; cool.

  • To prepare the marinade, combine 1 cup coconut milk and the next 5 ingredients (coconut milk through turmeric) in a large plastic zip-top bag. Add pork to bag. Seal and marinate in refrigerator 45 minutes. Remove pork from bag; discard marinade. Thread pork slices evenly onto 12 (6-inch) skewers.

  • Prepare grill.

  • Place skewers on grill rack coated with cooking spray, and grill for 5 minutes on each side or until done. Serve with sauce.

Nutrition Facts

247 calories; calories from fat 35%; fat 9.5g; saturated fat 4.6g; mono fat 2.8g; poly fat 1.2g; protein 26.2g; carbohydrates 13.7g; fiber 0.6g; cholesterol 74mg; iron 2.8mg; sodium 665mg; calcium 25mg.