1. Make the pork marinade. Combine fish sauce, tamarind, salt, palm sugar, yellow curry powder, and coconut milk, whisk together until a smooth sauce. Microwave for a few seconds if necessary to melt the lumpy palm sugar.

2. Marinade the pork. Cut the pork steaks into small pieces, around 2-3 inches long and 1 inch thick. Then add the pork pieces to the sauce. Use kitchen gloves to prevent your fingers and nails from staining yellow from the turmeric in the curry powder. Marinate the pork for up to 2 hours.

3. Thread marinated pork onto bamboo skewers. You should have about 3-4 pieces of meat per skewer. Don't throw away the satay marinade. Add a splash of coconut milk to it to use for brushing on the pork while grilling. 

4. Grill the meat. Brush the grill grate with oil to keep the meat from sticking. Grill on medium heat for 7-10 minutes per side, depending on your grill. I used my gas grill. Brush the rest of the coconut milk as you flip the meat. Cook until the meat is done. About halfway through grilling the pork, I like the get my sauce started on the stove so that I have both parts fresh and ready to serve at the same time.

5. Prepare the peanut dipping sauce. Use unsalted roasted peanuts and pound in a stone mortar and pestle until you are happy with the consistency of the paste. I like a little of chunks in my sauce for the crunchy texture!

6. Cook the sauce. Add the crushed peanuts, fish sauce, tamarind, coconut milk, red curry paste, and palm sugar to a small pot or saucepan. Cook at medium heat and stir until the sugar dissolves and you have a creamy and smooth sauce. Add to a small bowl for serving and sprinkle with crushed peanuts or sesame seeds for extra nutty crunch. 

7. Serve the grilled pork skewers with the peanut dipping sauce on the side.

Enjoy your Authentic Pork Satay with Peanut Dipping Sauce with sticky rice, cucumber salad, or other Thai side dishes.