Pan Grilled Pork Satay and Satay Sauce without Nuts – Short Cut Version

Satay Sauce
½ can chickpeas, blitzed with two tablespoons vegetable oil and a bit of water
3/4 cup coconut cream
1 teaspoon red curry paste
1 teaspoon curry powder
¼ teaspoon turmeric
2 tablespoons sweet chilli sauce
2 tablespoons chopped palm sugar
¼ teaspoon salt
Oil for frying
Water

Fry curry paste, curry powder and turmeric and a bit of oil in a saucepan until fragrant. Add coconut milk a bit at a time and fry further until the oil surfaces. Add chickpea mixture, sweet chilli sauce, sugar and salt. Add water (about ½ - 1 cup) and simmer gently for 10 minutes. Taste and add more seasoning if needed.

This is not authentic but better than nothing and easy to make – another good thing about it is people with allergy to peanuts can enjoy it too.

Pork Satay
Pork Fillet, sliced into approx 10 cm strips
1 teaspoon curry powder
½ teaspoon turmeric
Salt
½ cup coconut cream
A bit of oil

Mix curry powder, turmeric, salt and coconut cream together. Reserve 2-3 tablespoons for basting and add the rest to the pork to marinate with a little bit of oil. Refrigerate the pork for 2-3 hours then skew the pieces with bamboo skewers. Trim the skewers to fit the pan.

Wipe non-stick pan with a bit of oil and pan grill the pork on medium high heat until nicely brown on all side. Serve with satay sauce, pickled cucumber (ajad ) and toasts.

I know I posted another satay recipe and said it would be nicer using pork with a bit of fat on it – but this is a short cut version and fillet does not need to be tenderised.