From William-Sonoma
Sauce
Ingredients:
Peanut Oil 1/2C
Sesame Oil 1 Tbl
Thai green curry sauce paste 1Tbl
Salt and ground Pepper
Pinch of Red Pepper Flakes
Boneless Pork Loin, cubed 1 1/4 lb
For the Sauce:
Peanut Oil 2Tbl
Raw or Roasted Peanut Halves 3/4C
Garlic 1 large clove, minced
Shallots 2, minced
Salt
Asian Fish Sauce 4tsp
Cayenne Pepper 1/4tsp
Brown Sugar 1/2tsp
Soy Sauce 1 1/2 tsp
Coconut Milk 1 1/4 C
Lemon juice 1Tbl
Soak bamboo skewers in water 30 min and drain, or use metal skewers.
In a large bowl combine the peanut oil, sesame oil, curry paste, 1tsp salt, 3/4tsp black pepper, garlic, red pepper flakes. Whisk to blend. Add Pork and toss to coat evenly. Cover with plastic wrap and
refrigerate for 6-8 hours.
Make Sauce-
In a wok or frying pan over medium heat, heat the oil. Add peanuts and fry, stirring constantly, until deep golden brown, about 3 min; do not let them burn. Using a slotted spoon, transfer to paper towels and let cool 5 min. Grind in food processor (blender) finely and set aside.
Return pan to low heat, add garlic, shallots, and 1/4tsp salt and saute for 1 min. Add fish sauce saute 1 min. Add cayenne, brown sugar, soy sauce, coconut milk and bring to simmer. Stir in the peanuts and simmer, stirring occasionally, until the sauce us thickened 6-7 minutes. Stir in lemon juice. Taste and adjust seasoning if desired.
Thread pork onto skewers and pat dry. If using bamboo, wrap about 2 inches of the blunt end with aluminum foil for a handle. Preheat broiler (grill). Line a rimmed baking sheet with aluminum foil, shiny side down, and top with a wire rack. Place in the broiler 4 inches from the heat source to preheat for 5 min.
Place the skewers on the rack, handles outward. Broil (grill) turning to sear all 4 sides, until well browned, about 2 minutes on each side.