Serve with Peanut Satay Sauce, recipe available here!
Ingredients
- 500g pork loin or chicken, cut thinly into strips or bite size
- 1/2 tsp coriander seeds, toasted
- 1/4 tsp cumin seeds, toasted
- 1/4 tsp white peppercorns
- 1 Tbsp lemongrass, chopped finely
- 1/2 Tbsp galangal, chopped finely
- 3 cloves garlic
- 1 Tbsp coriander roots, chopped
- 1/2 tsp turmeric powder
- 2 tsp Thai curry powder
- 3 Tbsp palm sugar
- 1 tsp salt
- 2 Tbsp vegetable oil
- 2 Tbsp corn flour
- 1/4 cup coconut milk
- 1/4 cup water
Directions
- Grind coriander seeds, cumin seeds, and white peppercorns in a mortar and pestle (or coffee grinder) until very fine.
- Add galangal, lemongrass, garlic, and coriander root and pound until fine.
- Add turmeric powder, Thai curry powder, palm sugar, salt, vegetable oil, corn flour, coconut milk, and water, mix until well combined.
- Pour the marinade over the meat, massage with your hand in glove (otherwise turmeric yellow color will stain your hand for 2 days), making sure that no pieces of meat are stuck together. Cover and refrigerate for at least 2 hours or overnight.
- Preheat the grill to medium.
- Skewer the meat with bamboo skewers, and lay them flat on a tray. Brush the top side of the skewers with coconut milk, then place on the grill, coconut 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.
