Pork satay

Ingredients to serve 2-4

450g lean boneless pork, cut lengthways into strips cut 2cm wide
2 tbsp oil
2 tbsp palm sugar

For the curry paste marinade

2 tsp coriander seeds, dry-fried
2 tsp cumin seeds, dry-fried
1 lemongrass stalk, finely sliced
1 tbsp finely sliced galangal
1 tsp chopped kaffir lime peel
1 tsp ground turmeric
1 tsp salt

For the peanut curry dipping sauce

2 tbsp peanut oil
1 tsp Penang Curry Paste
100ml coconut milk
100ml chicken stock
1 tbsp sugar
1 tsp salt
2 tbsp lime juice
150g roasted peanuts, crushed
Wooden skewers, soaked in cold water for 30 minutes

Satay was introduced from Malaysia, but it is now synonymous with Thai food. You can make these with chicken, beef, pork or with king prawns.

For the marinade, place the coriander seeds in a mortar and grind to a powder, then add the other ingredients in turn, grinding each one into the mixture to form a paste. Place the pork, curry paste, oil and palm sugar in a bowl, mix thoroughly, cover and leave to marinate in the fridge for three to five hours.

To make the dipping sauce, heat the oil in a pan. Add the curry paste, stir well and cook for few seconds. Stir in the coconut milk, stock, sugar, salt and lime juice and stir to blend. Cook for two minutes, stirring constantly. Add the peanuts, stirring, then pour the sauce into a bowl and set aside.

Thread two pieces of marinated pork onto each skewer, then grill or barbecue the satays for about five minutes on each side until the meat is cooked through. Serve with the peanut curry dipping sauce.

From The Big Book of Thai Curries by Vatcharin Bhumichitr, Kyle Cathie, £14.99

Sommelier's choice

Berry's Own Selection Australian Chardonnay, 2007

Berry Bros & Rudd, £6.80

A New World white wine would match best with pork satay and peanut sauce. Choose a wine with lots of aromatics to balance the heat of the curry paste marinade.

www.bbr.com; 0870 900 4300