Grilled satay skewers served with peanut sauce can be found all over the streets of Thailand. And even though I know chicken satay gets all the love in N. America, 99% of the satay you'll find in Thailand is made from pork!
The peanut sauce in this recipe is the real deal, no peanut butter, no soy sauce, it's the real stuff I grew up eating. It's so good that you can put it on anything you like, but FYI, in Thailand, this peanut sauce is only used on satays. No, Thai people do not put peanut sauce on everything despite what you might have been led to believe!
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Ingredients & Notes
Here are all the ingredients you'll need and important notes about them. For amounts, check out the full recipe card below.
- Pork loin, cut into 2-cm thick chops. Pork loin is common in Thailand but you can also use pork shoulder for a fattier cut, or pork tenderloin for something more tender. If you're using other kinds of meats, see my chicken satay recipe and my beef satay recipe. (see note)
- Coconut milk, for basting
- Bamboo skewers, soaked in water for at least 2-3 hours. If you forget to do this, it's not a big deal, just make sure you place a strip of folded foil under the skewer handles to protect them from heat (see video tutorial), and make sure the tip is not exposed.
- White bread, for serving, yes! You might be surprised but in Thailand it is very common for satay to come with toasted white bread. You dip the bread in the peanut sauce and eat alongside the satay, and if there's any sauce left after the satays are gone, use the bread to sop up the rest!
Satay Marinade
- Coriander seeds, toasted
- Cumin seeds, toasted
- White peppercorns
- Lemongrass, finely chopped
- Galangal, minced (optional)
- Chopped fresh turmeric or turmeric powder
- Ground cinnamon
- Ground clove
- Brown sugar, or white sugar
- Salt
- White vinegar
- Coconut milk
Real Thai Peanut Sauce
- Red curry paste, store bought is just fine. I recommend Maeploy, Aroy-D or Namjai. See this post for my review of different Thai curry pastes. You can also try using panang curry paste or massaman curry paste for a sauce with aroma of dry spices.
- Coconut milk, see my post for how to choose the best coconut milk.
- Roasted peanuts. I highly recommend buying raw peanuts and roasting them yourself for the best flavour. You can roast them in a 350°F (175°C) oven for 15-20 minutes, depending on the size, and stirring halfway in between. Check them early and often to prevent burning.
- Toasted white sesame seeds, this is optional for added aroma, you can also substitute more peanuts.
- Fish sauce
- Finely chopped palm sugar, learn more about palm sugar here.
- Tamarind paste, store bought in a tub or homemade using this recipe. If buying, make sure it is tamarind from Thailand, which may be labeled as "concentrate". Learn more about tamarind here.
Quick Cucumber Pickle (Ajaad)
Ajaad is a quick pickle that is served alongside satay as a palate cleanser to cut the richness of the satay. If you're feeling lazy you can also serve Western cucumber pickle or gherkins instead.
- Cucumber
- Shallots
- Slices of Thai chilies, jalapenos, serranos, or fresno chilies, any kind of peppers will work here, and you can choose spicy or mild ones.
- White vinegar
- Granulated sugar
- Salt
How to Make Thai Satay & Peanut Sauce
Here are all the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success. The full recipe is in the recipe card below.
- Cut the pork chops in half along the length of the fatty rind.
- Then slice each piece along the short side into ¼-inch thick pieces.
- Grind coriander, cumin seeds, and white peppercorns in a mortar and pestle until very fine, then add galangal, lemongrass and fresh turmeric (if using); pound until fine.
- Add turmeric powder (if using), cinnamon, clove, brown sugar, salt, vinegar, coconut milk, and water; stir to mix well.
- Pour the satay marinade over the meat, massage with your hands, making sure that no pieces of meat are stuck together. Cover and refrigerate for 2 hours and up to overnight. (If you're in a rush, a 20 minute marinade will also be fine).
- Meanwhile, make the peanut sauce by grinding the peanuts and sesame seeds (if using) into a fine meal in a food processor (do not let it become peanut butter).
- Reduce ¼ cup of the coconut milk by about half, until it is quite thick.
- A curry paste to the coconut milk and cook, stirring constantly, for about 2 minutes until it is very thick.
- Stir in the rest of the coconut milk, ground peanuts and sesame seeds, fish sauce, palm sugar and tamarind paste.
- Simmer for a few more minutes until it has thickened into a dip consistency, stirring frequently to prevent the bottom from scorching. You might even see red oil floating on top, that is a good sign. Taste and adjust seasoning as needed.
*If you want to make the cucumber pickle, make the pickling liquid now by combining all ingredients and cook just until the sugar is dissolved. Let cool. - Skewer the meat onto bamboo skewers, about 3 pieces to each skewer, and lay them flat on a tray and brush the top side of the skewers with coconut milk.
- Place the skewers on the grill, coconut-nut-milk-side-down, and brush the top side with coconut milk. Placing aluminum foil under the skewer handles will prevent the skewers from burning.
- Flip the skewers and grill the other side just until done. These are small and thin skewers and should only take a couple of minutes to grill, so watch them carefully and do not overcook them!
- If making ajaad, place the cucumber, shallots, and chilies into a small serving bowl and pour the cooled vinegar mixture over it.
Recipe Card
Print
Pork Satay and Authentic Thai Peanut Sauce
- Prep Time: 20 mins
- Marinating time: 20 mins minimum
- Cook Time: 1 hr 15 mins
- Total Time: 1 hr 55 mins
- Yield: 4-6 Servings
- Cuisine: Thai
Description
99% of satays in Thailand are made from pork, and this easy recipe will get you the real taste of Thai street food in your own home! The peanut sauce is made with freshly ground peanuts, no peanut butter (not a thing in Thailand) and the flavour will blow you away!
Ingredients
- 1 lb (454 g) pork loin, cut into 2-cm thick chops, chicken, or beef (see note)
- ¼ cup (60 ml) coconut milk for basting
- Small 6-inch bamboo skewers, soaked in water for at least 2-3 hours
- 4 slices white bread, optional for serving
Satay Marinade
- 1 ½ tsp coriander seeds, toasted
- ½ tsp cumin seeds, toasted
- ¼ tsp white peppercorns
- 1 Tbsp lemongrass, from the bottom half, finely chopped
- 1 tsp minced galangal (optional)
- 1 tsp chopped fresh turmeric or ½ tsp turmeric powder
- ⅛ tsp ground cinnamon
- ⅛ tsp ground clove
- 2 tsp brown sugar
- ½ tsp salt
- ½ Tbsp white vinegar or rice wine vinegar
- ⅓ cup coconut milk
- ¼ cup water
Peanut Sauce
- 2 Tbsp (30 ml) Thai red curry paste, store bought or homemade (see note 1)
- 1¼ cup (300 ml) coconut milk
- ½ cup (70 g) roasted peanuts
- 2 Tbsp (30 ml) toasted white sesame seeds (or substitute 2 tablespoon more peanuts)
- 1-2 teaspoon (5-10 ml) fish sauce
- 2 Tbsp (30 ml) finely chopped palm sugar
- 2-3 tablespoon (30-45 ml) tamarind paste, store bought or homemade (see note 2)
Quick Cucumber Pickle (Ajaad)
- ½ cup quartered and sliced cucumber
- 1 Tbsp thinly sliced shallots
- 8-10 slices of spur chilies, jalapenos, serranos, or fresno chilies,
- ½ cup white vinegar
- ¼ cup granulated sugar
- a pinch of salt
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Instructions
Cut the pork chops in half along the length of the fatty rind. Then slice each piece, along the short side, into ¼-inch thick pieces so you end up with small rectangles. (If this is confusing, see video for a visual.)
For the satay marinade:
Grind coriander, cumin seeds, and white peppercorns in a mortar and pestle until very fine, then add galangal, lemongrass and fresh turmeric (if using); pound until fine. Add turmeric powder (if using), cinnamon, clove, brown sugar, salt, vinegar, coconut milk, and water; stir to mix well.
Pour the marinade over the meat, massage with your hands, making sure that no pieces of meat are stuck together. Cover and marinate for at least 20 minutes, longer is better, and up to overnight. If marinating for longer than 1 hour, refrigerate.
For the peanut sauce:
In a food processor, grind the peanuts into a fine meal. If using sesame seeds, grind them into a fine meal using a spice/coffee grinder or a mortar and pestle, being careful not to over grind them into sesame butter.
In a small pot over medium heat, reduce ¼ cup of the coconut milk by about half. Add curry paste and cook over medium low heat, stirring constantly, for about 2 minutes until it is very thick. If it thickens too quickly, add a splash of coconut milk to help loosen it up.
Stir in the rest of the coconut milk, ground peanuts, ground sesame seeds (if using), fish sauce, palm sugar and tamarind juice. Simmer for a few more minutes until it has thickened into a dip consistency, stirring frequently to prevent the bottom from scorching.
Taste and adjust seasoning with more sugar, fish sauce, and tamarind juice as needed.
For the Quick Cucumber Pickle (Ajaad):
In a small pot, combine vinegar, sugar and salt; bring to a boil and cook just until the sugar is completely dissolved. Let cool completely.
Place the cucumber, shallots, and chilies into a small serving bowl and pour the cooled vinegar mixture over it. Keep covered and refrigerated until ready to serve.
To Grill:
(Note: You do not have to grill these; I sometimes just sear the skewers on a skillet on both sides to get a nice browning on the meat.)
Preheat the grill to medium.
Skewer the meat onto bamboo skewers, about 3 pieces to each skewer, and lay them flat on a tray. Brush the top side of the skewers with coconut milk, then place on the grill, coconut-nut-milk-side-down.
Brush the other side with coconut milk and grill for a minute or so just until it is halfway cooked.
Flip the skewers and grill the other side just until done. These are small and thin skewers and should only take a couple of minutes to grill, so watch them carefully and do not overcook them!
When ready to serve:
Finish the ajaad by pouring the cooled vinegar mixture over the vegetables. Place bread on the grill to toast (you can also just toast the bread in the toaster) and cut each piece of toast into 9 squares. Serve the grilled satay skewers on a platter alongside peanut sauce, ajaad, and toast.
Note: The toast is typically dipped into the peanut sauce, and the ajaad can be eaten in between bites as a palate cleanser or together with the satay.
Notes
- If using store bought curry paste, I recommend Maeploy, Aroy-D or Namjai brands. If using Maesri in little tins, increase the amount to 4 tablespoons.
- If buying tamarind paste, make sure it is a product of Thailand or Vietnam, NOT INDIA. It should be a runny, brown paste. It is often labelled as "tamarind concentrate".
LauraLee says
I’ve tried other satay recipes, and they’re not nearly as flavorful, especially the marinade for the pork and the peanut sauce. I love that I’m just adding some ingredients to a standard red curry paste. Don’t forget the pickles! They are delicious and a great palate cleanser. I used rice vinegar and thought they were perfect.
Vanessa says
I don't have a grill, can I use the broiler in the oven and how long?
Pailin Chongchitnant says
You can use the broiler but you won't get any browning. Probably will take 2-3 mins only on the top rack, but I've never done it so you'll have to experiment.
ron says
That Thai peanut sauce is great. I was able to get all the ingredients at local Vietnamese shop.
Vi k says
Literally the best ever. Most juicy chicken satay I have ever had (I used thigh meat which probably helped but still) and very flavorful. Got some nice crisped, almost caramelized bits from the grill, don’t be afraid of that. Thank you so much!!!
Wannatorn says
Hi! I love your recipes. You make cooking Thai food look so easy! I have a question about the satay marinade. My son is allergic to coconut milk. Can I substitute regular milk for coconut milk? Thanks!
Pailin Chongchitnant says
Thank you! You can use evaporated milk instead because that will get you a similar richness. Using regular milk will be too light
Blaine DeLancey says
As always, the recipe is both delicious, well-written, and a learning experience! Another reason I bought the Hot Thai Kitchen Cookbook!
L says
Do you have the correct measurements in metric system for this? So sorry
Pailin Chongchitnant says
I do not for old recipes, unfortunately, working on updating them!
Kimberly says
Cannot wait to try this recipe! In my area, it seems I only have access to tamarind concentrate. Can that be used instead of juice? I would assume just in a smaller qty perhaps?
Pailin Chongchitnant says
Hi Kimberly, if the tamarind concentrate is from Thailand of Vietnam, and it is a brown pourable liquid, it can be used in the same amount. You've got the right stuff, just different labeling.
Vera says
an you freeze chicken tenders with the marinade? if so, how much ahead of time do I defrost and how to proceed with the grilling?
Erin says
Hi- wondering how much palm sugar for peanut sauce? I didn’t see the measurement in the ingredients.
Erin says
Disregard. Writing down the ingredients and there it is right there. Sorry!
Erin says
Disregard. I see it!
Ryan says
.
Lan says
How long can I keep the peanut sauce in the fridge?
Thank you
John Doe says
Absolutely fantastic recipe I've made several times now. Going to print it out to keep for future generations to enjoy as well. :]
KP says
Note: made only the Quick Cucumber Pickle (will get to the satay soon!) to accompany HTK pad Thai. Just delish! And EZ, too. Have tried multiple recipes for cucumber salad and this is, by far, the closest to our fav Thai restaurant's version. Clear recipe and hints in video are much appreciated. We're fans!
Alex says
So delicious! This is by far the best satay recipe I’ve used. I do find the peanuts make the sauce very oily - I’m able to scrape this off once it cools in the fridge, but if I’m serving right away it’s a little greasy. Is there anything I can do with the peanuts to prevent this?
Pailin Chongchitnant says
It's not the peanuts that cause it oil, it's the cooking down of the coconut milk, and it is actually traditional to have that layer of oil on top of satay sauce! But if you don't like it, once you start to see the oil separating, whisk in a little bit of water to help it re-emulsify.
Mark says
I will be trying to make this in the summer!
My Thai friend likes to buy this from a street vendor (it's incredibly inexpensive) for breakfast but she prefers the chicken satay.
Debi says
Incredible and I bought your book because of following some of your YouTube recipes.... Thai is our favourite!! Can’t believe during a pandemic I’ve been able to learn to cook Thai food thanks to your clear direction and helpful bang in suggestions!! Amazing
Max says
This is, simply put: beautiful. I'm always suspicious of random recipe sites when I google a recipe, but during the video I went from suspicion straight to subscribing to the authors Youtube channel (and I'm not one to do so lightly).
Stephen Chan says
I love moo satay, and Pai's recipe really recreates the real Thai flavour, except that I don't have a grill to make it 100% authentic😁