Easy barbecue entertaining - a favourite with all the family. Recipe kindly supplied by Helen Brierty - The Spirit House

Ingredients...

Satay Ingredients
500gm pork cut into strips, threaded onto bamboo skewers.

Dipping Sauce Ingredients
500ml of coconut cream
2 sachets of Spirit House Red Curry Paste
1 cup roasted, unsalted, ground peanuts
1 tablespoon palm sugar
2 tablespoons tamarind water
1 tablespoon sweet soya sauce (kecap manis)
2 tablespoons fish sauce

Method... 

To cook the pork, wet the bamboo skewers before threading on the pork so that they won’t burn on the barbecue. Barbecue on medium heat for about 10 minutes.

Serve with Peanut Dipping Sauce.

To make the dipping sauce, heat half a cup of coconut cream in a wok, add curry paste and cook until fragrant. Add palm sugar, fish sauce, tamarind, sweet soya, peanuts and remaining coconut cream. Bring to boil, reduce heat to a simmer and cook for a further 10 minutes. Store in a sealed glass container in refrigerator. Keeps well for 2-3 weeks.