Thai Satay - Chicken, Pork Or Beef

Recipe Ingredients

1 lb	454g / 16oz	Combination of boneless - chicken, beef and pork
3 tablespoons	45ml	Oil
1		Fresh lemon grass
3		Garlic
1/2 teaspoon	2.5ml	Seeded and finely chopped - red chili peppers
1 tablespoon	15ml	Curry powder
1 teaspoon	5ml	Sugar or honey
1/2 teaspoon	2.5ml	Fish sauce or 1/4 - tsp. Salt
		Satay sauce - (recipe follows)
1		Canning jars
		Satay Sauce
1/4 cup	59ml	Oil
2		Garlic - minced
1/2 teaspoon	2.5ml	Ground dried red chili peppers - up to 1
3		Kaffir lime leaves
1/2 teaspoon	2.5ml	Curry powder
1 tablespoon	15ml	Chopped fresh lemon grass
1 cup	237ml	Coconut milk
1/2 cup	118ml	Milk
1		Cinnamon stick
3		Bay leaves
2 teaspoons	10ml	Tamarind paste
1 tablespoon	15ml	Fish sauce - up to 3
3 tablespoons	45ml	Dark brown sugar
3 tablespoons	45ml	Lemon juice
1 cup	198g / 7oz	Chunky peanut butter
		Cucumber Sauce
1		Japanese cucumber
5 tablespoons	75ml	Sugar
1 cup	237ml	Boiling water
1/2 cup	118ml	White vinegar
1 teaspoon	5ml	Salt
3		Red chili peppers - seeded and, finely chopped, up to 5
3		Shallots - finely chopped
6 sections		Chinese parsley - (for garnish), up to 8

Recipe Instructions

Cut chicken, beef and pork thinly into 2 inch strips. In a food processor or blender, combine oil, lemon grass, garlic, red chili peppers, curry powder sugar and fish sauce; blend until smooth. Pour over chicken and meat; marinate for 2 hours. Thread meat onto skewers and barbecue or broil, turning occasionally until cooked. Serve with Satay Sauce and Cucumber Sauce.

Heat oil in a skillet to medium-high heat and saute garlic, onion, chili peppers, kaffir lime leaves, curry powder and lemon grass for 2 to 3 minutes. Stir in coconut milk, milk, cinnamon stick, bay leaves, tamarind paste, fish sauce, brown sugar, lemon juice and peanut butter; mix well. Reduce heat and cook, stirring frequently, until sauce thickens, about 30 minutes. Be very careful sauce does not stick to bottom of pan.

Thinly slice cucumber; arrange in a bowl. Dissolve sugar in boiling water; stir in white vinegar and salt. Pour sauce over cucumber slices. Sprinkle with red chile peppers and shallots. Chill. Garnish with Chinese parsley.

Makes 1 1/2 cups.

Source:
"Keo's Thai Cuisine" by Keo Sananikone.

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