Thai Satay With Spicy Peanut Sauce

Recipe Ingredients

2 lbs	908g / 32oz	Pork or chicken - sliced
		And - ¥1/4" thick
3/4 cup	177ml	Thick coconut milk - for
		Meat while cooking
40		Bamboo skewers - (soak in
		Before using)
		For For Marinade
1 1/2 tablespoons	22ml	Lemon grass - thinly sliced
		Only the base - about
		- 1 to 3" from the root)
1 tablespoon	15ml	Galanga - (kha), minced
2 tablespoons	30ml	Red onions - minced
1 1/2 tablespoons	22ml	Garlic - minced
2 tablespoons	30ml	Ground coriander seeds
1 tablespoon	15ml	Indian yellow curry powder
1 tablespoon	15ml	Kaffir lime leaves - finely
2 1/2 tablespoons	37ml	Sugar
1/2 teaspoon	2.5ml	Salt
		For Peanut Sauce
7		Seeded dried chilies - soaked in warm (medium) water
1 1/2 teaspoons	7.5ml	Galanga - (kha), minced
2 tablespoons	30ml	Cilantro roots - minced
1 1/2 tablespoons	22ml	Lemon grass - finely chopped
2 1/2 tablespoons	37ml	Garlic - minced
3 1/2 tablespoons	52ml	Red onions - chopped
1 teaspoon	5ml	Ground coriander seeds
1 1/2 teaspoons	7.5ml	Thai shrimp paste
5 cups	1185ml	Medium consistency coconut - milk
1/3 cup	78ml	Creamy peanut butter - (do not, use peter pan)
1/4 cup	49g / 1.7oz	Sugar
3 1/2 teaspoons	17ml	Salt

Recipe Instructions

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 skewers and grill over medium coals.

Peanut sauce:

Combine all ingredients in sauce pan and heat. Simmer for 10 minutes and mix well.

Serve satay with peanut sauce.

Source:
"Pan-Asian Express" by Barbara Witt Seattle Times

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.