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1/4lb Fillet of Pork
1 tbsl Curry Powder
1/2 teasp Coriander Powder
1/4 teasp Turmeric
A pinch of Cayenne
100g/4oz Desiccated Coconut
100g/4oz Salted Peanuts
1/2 teasp Turmeric
1/2 teasp Curry Powder
1/4 teasp Cayenne
2 tbsp Sugar
1 teasp Lemon Juice
the pork into 5mm / 1/4 inch thick slices;
then cut each slice into 2.5cm x 5cm, 1 x
2 inch rectangles. Place the pork strips in
a bowl and add the curry, coriander, turmeric,
cayenne pepper and salt.
your hands and gently knead the spices into
the meat, adding 5 ml / 1 teasp each of peanut
oil and water to help work the spice mixture
in. Knead again. Cover the bowl and leave
for 2 hours.
make Thai peanut sauce, put the desiccated
coconut in a bowl and add 300ml / 10 fl. oz.
water. Mix well then strain the coconut through
a fine sieve, pressing the coconut milk into
a bowl with a wooden spoon.
the peanuts coarsely. Add the turmeric, curry,
cayenne pepper and sugar to the coconut milk
and cook over a medium heat, stirring, until
the sauce comes to the boil. Reduce the heat
to low and add the ground peanuts Continue
to cook, stirring constantly, for 2 minutes.
Add the lemon juice and salt, to taste. Remove
the sauce from the heat and cool.
the grill. Thread 8 thin metal or bamboo skewers
with 4 pieces of pork each. The skewer enters
the meat 2 - 3 times, like a needle threading
the pork sates with peanut oil and grill 10
- 14 in from the heat, turning frequently,
until the sates are cooked through: 4 - 6
minutes on each side.
2 skewers per person. Garnish each plate with
the Thai peanut sauce.