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Ingredients
Method
- 1 tbsp veg oil
- 1 onion, chopped
- 1 garlic clove, chopped
- 2 red chillies, chopped
- 1 tsp curry paste
- 3 lime leaves, chopped
- 1 lemongrass stalk, chopped
- 250ml coconut milk
- 1 tsp cinnamon
- 100g crunchy peanut butter
- 2 tbsp fish sauce
- 2 tbsp demerara sugar
- 1⁄2 lime, juice only
- 2 x 200g pork loin fillets
- Knob of butter
- Make your satay sauce by frying the chilli, onion, and garlic in oil for a couple of minutes, then adding the curry paste, lime leaves, and lemongrass, and frying for a few minutes more. Add the coconut milk, cinnamon, peanut butter, fish sauce, sugar, and half the lime juice, and simmer for 10 minutes.
- Slice the pork loin into medallions, and sprinkle with a little cinnamon and salt. Melt the butter in a frying pan, and fry the pork for about 5 minutes, or until cooked through. Thread the meat onto skewers, and coat in your satay sauce to serve.
30 mins
4 serving
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