Recipe by PAULCHASE
"This is a wonderful pork shish kabob with a Thai flavor. I took this on a church campout and it was a huge hit."
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crunchy peanut butter
finely chopped green onions
1 1/2 tablespoons
ground cayenne pepper
pork tenderloin, cubed
1 (8 ounce) can
water chestnuts, drained
green bell pepper, cut into 2 inch pieces
red bell pepper, cut into 2 inch pieces
sweet onion, chopped
Great flavor, but I recommend using mushrooms instead of water chestnuts--they are not a traditional thai ingredient and they break easily when you try to skewer them.
I found that the peanut butter marinade/sauce was lacking in any complex flavors. Very bland for a Thai recipe.
Delicious! I wanted to try this but don't have a grill so I made it as sort of a stew instead by simply adding three tablespoons of water and letting it cook in a pot for 30 minutes on low.
I served this for guests and everyone raved about how great it was! I will definately make this again.
I made it as a stir fry and served it over rice--my husband loved it!
This was soooo delicious. I served these to my neighbor who is from Thailand and she thought it was very good as well.The water chestnuts break in half when you try to put them on the stick, so I used a toothpick to make a hole in them first so they wouldn't break.
Kristy gave it four stars
I'm giving this 5 stars based soley on my boyfriends opinion (I'm don't eat pork) He lived in Thialand for 2.5 years and really misses the food. I surprised him with this one day we took the grill to the lake he was SUPER impressed. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Thai Pork Satay
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 99
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