Muu Satay (Thai Pork Satay)

  • Serves

    makes 10 Skewers


Coconut milk imbues David Thompson's pork satay with a subtle sweetness. This recipe first appeared in our May 2011 issue, with the article The World of Satay.


  • 1 cup coconut milk
  • 3 tbsp. chopped lemongrass
  • 2 tbsp. coconut oil
  • 1 tbsp. chopped galangal
  • 1 tbsp. dark brown sugar
  • 1 12 tsp. ground turmeric
  • 1 12 tsp. ground coriander
  • 1 tsp. kosher salt
  • 12 tsp. ground cumin
  • 18 tsp. cayenne pepper
  • 12 oz. pork loin, cut into 1"-wide, ¼"-thick slices


Step 1

Puree ½ cup coconut milk, lemongrass, oil, galangal, sugar, turmeric, coriander, salt, cumin, and cayenne in a food processor. Toss paste and pork in a bowl; chill 4 hours.

Step 2

Build a hot charcoal fire in a grill. Pour remaining coconut milk into a bowl and stir. Thread 3 slices pork each on 10 skewers, spoon coconut milk onto meat, and grill, turning, until charred, about 7 minutes.

Correction: August 22, 2011 An earlier version of this recipe included the instruction "stir to combine" in step 2. The stirring helps to homogenize the coconut milk; no other ingredients need to be added to the coconut milk at that stage. The coconut milk can then be spooned onto the threaded skewers.

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