Marinated pork satays with peanut sauce and a bean sprout salad

Serves 4
Preparation time
Cooking time


  • 12 skewers
  • 500g pork fillet
  • 25ml peanut oil
  • 50ml thick sweet soy
  • 1 teaspoon fish sauce
  • 1 teaspoon red curry paste
  • peanut oil for cooking
  • 250g toasted peanuts
  • 400ml coconut milk
  • 150ml sweet thick soy
  • 50ml lime or lemon juice
  • 100g snow peas
  • 1 small cucumber
  • 1 bag beansprouts
  • 125ml lime or lemon juice
  • 70ml fish sauce
  • 45g brown sugar
  • 1 cup mint and coriander leaves


  1. Soak the skewers in water to prevent them burning when cooking
  2. Clean and cut the pork into 2-3cm cubes and thread onto the skewers
  3. Mix together the oil, soy and fish sauce, brush over the satays and refrigerate until ready to cook
  4. In a large saucepan heat the oil, add the curry paste and stir until combined
  5. Place the peanuts into the food processor and blend until finely chopped
  6. Add peanuts to the paste along with the coconut milk and soy
  7. Stir to mix all together and let the sauce simmer until it thickens, about 15 minutes
  8. Add the lime or lemon juice
  9. Slice the snow peas and cucumber and place into a mixing bowl
  10. Add the bean sprouts, juice, fish sauce, sugar, herbs and toss to combine
  11. Grill the satays, basting with the leftover marinade until cooked and serve with peanut sauce and salad

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