Thai Pork Satay

Total Time

Prep: 30 min. + marinating Cook: 10 min./batch


6 servings

Updated: Jun. 27, 2023
I love this recipe since it can be made as a main dish or as an appetizer. For appetizer portions, use short skewers and half the amount of pork. —Stephanie Butz, Portland, Oregon


  • 1 cup coconut milk
  • 3 garlic cloves, minced
  • 2 tablespoons ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon brown sugar
  • 4 tablespoons canola oil, divided
  • 1-1/2 teaspoons salt
  • 1 teaspoon paprika
  • 1 teaspoon curry powder
  • Dash crushed red pepper flakes
  • 1-1/2 pounds boneless pork, cut into 1/2-inch cubes
  • 1 cup water
  • 2/3 cup creamy peanut butter
  • 1 garlic clove, minced
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 2 teaspoons lemon juice
  • Dash crushed red pepper flakes
  • Hot cooked jasmine rice, optional


  1. In a bowl or shallow dish, combine the coconut milk, garlic, cumin, coriander, brown sugar, 1 tablespoon oil, salt, paprika, curry and red pepper flakes; add the pork and turn to coat. Cover and refrigerate overnight. Drain pork, discarding marinade.
  2. For sauce, in a small saucepan, combine the water, peanut butter and garlic. Cook and stir over medium heat until thickened, 2 minutes. Whisk in brown sugar, soy sauce, lemon juice and pepper flakes until blended; keep warm.
  3. Thread pork onto 12 metal or soaked wooden skewers. In a large skillet, heat remaining oil. Cook pork in batches until pork is no longer pink, 8-10 minutes per batch, turning occasionally.
  4. Serve skewers with peanut sauce and, if desired, rice.

Nutrition Facts

2 skewers: 515 calories, 37g fat (13g saturated fat), 67mg cholesterol, 1082mg sodium, 16g carbohydrate (10g sugars, 3g fiber), 32g protein.