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Thai Pork Satay & Peanut Sauce Recipe หมูสะเต๊ะ – Hot Thai Kitchen!

Byamazingfoodstv


This recipe is the quintessential Thai street food. These satay skewers are made with pork but can also be done with chicken or beef. The peanut sauce is a classic accompaniment with these, but really, it’s good with anything! And just so you know, this is the real deal Thai peanut sauce right here. No peanut butter in a real Thai peanut sauce, it’s all about the gritty texture!

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes

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44 Comments

  1. HELLO LOVELY VIEWERS! Important Note:

    If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.

    Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.

    Thank you for watching!

  2. Have turmeric stains? You can get that out by using hot hot water with your OxiClean and make sure it is bubbling before you apply it to your clothing or counters, then let it set until the bubbling stops and wipe it off. For clothing, dab it off gently and you may need to reapply. Turmeric is very very tenacious!

  8. Made this tonight using the recipe from 'Thai Hot Kitchen'. It is a winner! I have made 2 recipes from your book so far (only had it 3 days). This is the first Satay recipe that have tested that I can say was not a disaster. I didn't think it was possible to make something so nice at home. There is a heat wave here in the UK and this was the perfect meal to grill outside. I only marinated the pork for 8 hours and I think it could have used more time. I was amazed at how the meat 'soaked' up all of the marinade. This is a wonderful recipe. Thank you so much for your book! Great instructions that I followed step by step. My wife has amazed when she tasted this. Good Work!

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  32. I have come back to this video many times. My best trick for turmeric stains is to quickly blot off any spills. If on clothes, hand sanitizer or liquid laundry soap and gently scrub with a soft bristle toothbrush or damp rag and let it soak 10 minutes. Wash in washing machine on cold water to avoid setting stain. Dry on low heat or line dry since sun will help fade pigment. Dishes can soak in a 2:1 ratio of water and vinegar with some dish soap for half an hour then drain and wash. 1:1 ratio of baking soda and water on counter tops or cutting boards and spread over stain and let sit 20 minutes then gently scrub with microfiber cloth or soft toothbrush and rinse off.

  34. How is your curry paste so red-red? When i do it its always brown with red chili dots in it. But most is brown. And i use an absurd amount of chili. About half the volume is chili. Do i use too much chalottes or garlic? I only have acess to the small chilies so its insanely hot already and i cant up this part. I deseed them but most people cant even eat my curry because its too hot.

  43. I buy the Thai Kitchen brand version of this peanut sauce, and I make chicken stir fry with it (I'm white lol) using broccoli and a little cream for liquid. I also use garlic and onion.
    It's delicious. I didn't even realize that thee is a satay recipe on the jar until very recently. I've been making it for at least 5 years lol.

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