• 25 fresh basil leaves
  • ½ cup chunky peanut butter
  • ¾ cup coconut milk
  • 2 tbsp. soy sauce, or to your taste
  • 1 garlic clove, peeled
  • 1 –inch-long piece of ginger, peeled
  • ¼ – ½ tsp. red chili flakes
  • Juice of 1 lime
  • ¼ tsp. salt
  • 1 lb. boneless pork shoulder or loin, cut into 1-inch cubes (also may use swordfish, prawns or chicken)
  • Bamboo skewers soaked in water
  • Lime wedges, slivered scallions and fresh cilantro to garnish


In a blender, combine all the above ingredients, except the pork, and process until they become a smooth paste. Correct seasoning to your preference. Set aside ½ cup to be used for dipping.

Toss pork cubes in the marinade until well coated. Thread onto skewers; don’t crowd.
Prepare grill and cook pork until brown on all sides. Transfer to platter lined with butter lettuce and serve with dipping sauce, lime wedges, slivered scallions and cilantro.

Serves 4 – 6