Moo Satay (Thai Pork Satay) – Authentic Skewers with Peanut Sauce
1. Introduction
If you’ve ever wandered through a Thai night market or dined at a bustling street-side stall, you’ve probably been tempted by the smoky aroma of Moo Satay (Thai Pork Satay). These irresistible skewers are marinated in a fragrant blend of spices, grilled until golden, and served with a creamy peanut dipping sauce and a refreshing cucumber relish.
Moo Satay is not just a snack; it’s a cultural experience. Each bite combines savory, sweet, and smoky flavors with just the right touch of spice. The pork is marinated in coconut milk and turmeric, giving it a tender texture and vibrant golden hue. Paired with the creamy nuttiness of peanut sauce and the tangy crunch of cucumber relish, it’s a dish that delights all the senses.
In this recipe, I’ll guide you step by step through making authentic Moo Satay at home, with tips for marinating, grilling, and perfecting that restaurant-quality peanut sauce.
2. Ingredients Breakdown
For the Pork Satay
- Pork shoulder or pork loin (500g, thinly sliced) – Tender, juicy cuts are ideal for skewers.
- Coconut milk (½ cup) – Adds richness and helps tenderize the meat.
- Turmeric powder (1 tsp) – Gives satay its signature golden color.
- Curry powder (1 tsp) – Brings depth and mild spice.
- Ground coriander (1 tsp) – Earthy, citrusy note.
- Garlic (3 cloves, minced) – Adds aromatic punch.
- Brown sugar or palm sugar (1 tbsp) – Balances savory flavors with sweetness.
- Fish sauce (1 tbsp) – Adds umami saltiness.
- Soy sauce (1 tbsp) – Enhances the savory profile.
For the Peanut Sauce
- Peanut butter (½ cup, smooth) – Base for creamy sauce.
- Coconut milk (½ cup) – Adds creaminess and balances flavor.
- Red curry paste (2 tbsp) – Provides spice and fragrance.
- Brown sugar or palm sugar (2 tbsp) – Sweet balance.
- Fish sauce (1 tbsp) – Adds saltiness.
- Lime juice (1 tbsp) – Fresh tang to brighten the sauce.
For the Cucumber Relish (Ajat)
- Cucumber (½, finely diced)
- Shallot (1 small, sliced)
- Fresh chili (1–2, sliced)
- White vinegar (2 tbsp)
- Sugar (1 tbsp)
- Water (2 tbsp)
- Salt (a pinch)
Substitutions:
- Chicken, beef, or tofu can replace pork.
- Almond or cashew butter can replace peanut butter.
- For gluten-free, use tamari instead of soy sauce.
3. Step-by-Step Instructions
Step 1: Marinate the Pork
- In a bowl, mix coconut milk, turmeric, curry powder, ground coriander, garlic, sugar, fish sauce, and soy sauce.
- Add thinly sliced pork and coat well.
- Cover and refrigerate for at least 2 hours (overnight for best flavor).
Tip: Soak bamboo skewers in water for 30 minutes to prevent burning.
Step 2: Prepare the Peanut Sauce
- In a small saucepan, combine peanut butter, coconut milk, red curry paste, sugar, and fish sauce.
- Stir over medium heat until smooth and creamy.
- Add lime juice at the end and adjust seasoning.
Step 3: Make the Cucumber Relish
- Mix vinegar, sugar, water, and salt until sugar dissolves.
- Stir in cucumber, shallot, and chili.
Step 4: Assemble and Grill the Skewers
- Thread marinated pork onto skewers.
- Grill over medium-high heat (outdoor grill or grill pan) for 2–3 minutes per side until golden and cooked through.
Step 5: Serve
- Arrange skewers on a platter with peanut sauce and cucumber relish. Garnish with cilantro and lime wedges.
4. Tips and Variations
- For extra tenderness – Add ½ tsp baking soda to the marinade.
- Make ahead – Marinate pork the night before for deeper flavor.
- Vegetarian option – Use firm tofu or tempeh with the same marinade.
- Oven option – Broil skewers in the oven for 10–12 minutes, flipping halfway.
5. Serving Suggestions
- Serve as a party appetizer with peanut sauce.
- Pair with jasmine rice or sticky rice for a complete meal.
- Add to a Thai feast with papaya salad, spring rolls, and Tom Yum soup.
- Drinks: Thai iced tea or a light lager complement it beautifully.
6. Storage and Reheating Instructions
- Fridge: Store cooked skewers in an airtight container for up to 3 days.
- Freezer: Freeze raw marinated pork for up to 2 months. Thaw before grilling.
- Reheating: Warm in a skillet or oven until heated through. Avoid microwaving skewers for best texture.
7. Recipe Notes
- Best grilled over charcoal for smoky flavor.
- Peanut sauce can be made ahead and refrigerated for 3–4 days.
- Freshly squeezed lime juice makes a big difference.
8. Nutrition Information (Per Serving – 2 skewers + sauce)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 280 |
| Fat | 17g |
| Saturated Fat | 7g |
| Carbs | 12g |
| Sugar | 6g |
| Fiber | 2g |
| Protein | 22g |
| Sodium | 640mg |
| Cholesterol | 55mg |
| Calcium | 30mg |
| Iron | 1.8mg |
Nutrition information is an estimate and may vary based on specific ingredients used.
9. Recipe Card Summary
Course: Appetizer / Main
Cuisine: Thai
Servings: 4
Prep Time: 15 minutes (+ marinating time)
Cook Time: 15 minutes
Total Time: 30 minutes (plus marinating)
Ingredients
- 500g pork shoulder/loin, sliced
- ½ cup coconut milk
- 1 tsp turmeric
- 1 tsp curry powder
- 1 tsp ground coriander
- 3 cloves garlic, minced
- 1 tbsp brown sugar
- 1 tbsp fish sauce
- 1 tbsp soy sauce
Peanut Sauce:
- ½ cup peanut butter
- ½ cup coconut milk
- 2 tbsp red curry paste
- 2 tbsp sugar
- 1 tbsp fish sauce
- 1 tbsp lime juice
Cucumber Relish:
- ½ cucumber, diced
- 1 shallot, sliced
- 1–2 chilies, sliced
- 2 tbsp vinegar
- 1 tbsp sugar
- 2 tbsp water
- Pinch of salt
Instructions
- Marinate pork in coconut milk, spices, garlic, sugar, fish sauce, and soy sauce. Chill 2 hours.
- Make peanut sauce by simmering peanut butter, coconut milk, curry paste, sugar, fish sauce, then add lime juice.
- Mix cucumber relish with vinegar, sugar, water, salt, cucumber, shallot, and chili.
- Thread pork onto skewers and grill 2–3 minutes per side.
- Serve with sauce and relish.
Notes
- Soak bamboo skewers before grilling.
- Substitute tofu for a vegetarian version.
- Peanut sauce can be made in advance.
🏷️ Diet Tags
- High Protein
- Dairy-Free
- Gluten-Free (with tamari)
- Meal Prep Friendly
🌿 Health Benefits
- Protein-rich: Supports muscle growth and repair.
- Healthy fats: Peanut sauce and coconut milk provide good fats in moderation.
- Spices & herbs: Turmeric and coriander offer antioxidant and anti-inflammatory benefits.
10. FAQs
Q1: Can I make Moo Satay without a grill?
Yes, a stovetop grill pan or broiler works well.
Q2: What cut of pork is best?
Pork shoulder for juiciness, pork loin for leaner satay.
Q3: Can I use chicken instead of pork?
Yes, chicken satay is equally popular and delicious.
Q4: Can I make the peanut sauce nut-free?
Yes, substitute sunflower seed butter or tahini.
Q5: How do I get that smoky street-food flavor?
Charcoal grilling gives the most authentic taste, but adding smoked paprika to the marinade helps indoors.
11. Final Thoughts
Moo Satay is one of Thailand’s most beloved street foods, and for good reason. Juicy marinated pork, grilled to perfection, paired with a creamy peanut sauce and refreshing cucumber relish – it’s the perfect balance of flavors.
Whether you’re hosting a party, planning a Thai-themed dinner, or just craving something savory and satisfying, these skewers are guaranteed to impress. Give them a try, and let me know how your Moo Satay turns out in the comments below!