Muu Satay (Thai Pork Satay)

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Puree ½ cup coconut milk, lemongrass, oil, galangal, sugar, turmeric, coriander, salt, cumin, and cayenne in a food processor. Toss paste and pork in a bowl; chill 4 hours.

Build a hot charcoal fire in a grill. Pour remaining coconut milk into a bowl and stir. Thread 3 slices pork each on 10 skewers, spoon coconut milk onto meat, and grill, turning, until charred, about 7 minutes.



  • 1 cup coconut milk
  • 3 tbsp. chopped lemongrass
  • 2 tbsp. coconut oil
  • 1 tbsp. chopped galangal
  • 1 tbsp. dark brown sugar
  • 1 1⁄2 tsp. ground turmeric
  • 1 1⁄2 tsp. ground coriander
  • 1 tsp. kosher salt
  • 1⁄2 tsp. ground cumin
  • 1⁄8 tsp. cayenne pepper
  • 12 oz. pork loin, cut into 1″-wide, ¼”-thick slices

Makes 10 skewers