Title: Thai Satay With Spicy Peanut Sauce
Categories: Main dish, Chicken, Sauces, Thai
Yield: 8 Servings
2 lb Pork or chicken; sliced
- into strips 1x4" and
- 1/4" thick
3/4 c Thick coconut milk; for
- basting meat while cooking
40 Bamboo skewers; soak in
- water before using
MMMMM----------------------FOR FOR MARINADE---------------------------
1 1/2 tb Lemon grass; thinly sliced
- (use only the base, about
- 1 to 3" from the root)
1 tb Galanga (Kha); minced
2 tb Red onions; minced
1 1/2 tb Garlic; minced
2 tb Ground coriander seeds
1 tb Indian yellow curry powder
1 tb Kaffir lime leaves; finely
- chopped
2 1/2 tb Sugar
1/2 ts Salt
MMMMM----------------------FOR PEANUT SAUCE---------------------------
7 Medium seeded dried chilies;
- soaked in warm water until
- soft
1 1/2 ts Galanga (Kha); minced
2 tb Cilantro roots; minced
1 1/2 tb Lemon grass; finely chopped
2 1/2 tb Garlic; minced
3 1/2 tb Red onions; chopped
1 ts Ground coriander seeds
1 1/2 ts Thai shrimp paste
5 c Medium consistency coconut
- milk
1/3 c Creamy peanut butter (do not
- use Peter Pan)
1/4 c Sugar
3 1/2 ts Salt
In a blender or food processor, grind the listed ingredients, from
lemon grass to salt, finely. Mix with the meat (wear latex gloves
to do this, it stains) and marinate for 1 hour. Place meat strips
on
