Ingredients:
1 |
pound |
chicken, beef and pork combination *, boneless |
3 |
tablespoons |
oil |
1 |
stalk |
fresh lemon grass |
3 |
cloves |
garlic |
1/2 |
teaspoon |
seeded and finely chopped -- red chile peppers |
1 |
tablespoon |
yellow curry paste |
1 |
teaspoon |
sugar or honey |
1/2 |
teaspoon |
fish sauce or 1/4 -- tsp. salt, up to 1 |
1 |
recipe |
satay sauce -- (recipe, follows) |
1 |
recipe |
cucumber sauce -- (recipe, follows) |
|
|
---satay sauce--- |
1/4 |
cup |
oil |
2 |
cloves |
garlic -- minced |
1/2 |
teaspoon |
ground dried red |
3 |
medium |
kaffir lime leaves |
1/2 |
teaspoon |
curry powder |
1 |
tablespoon |
chopped fresh lemon grass |
1 |
cup |
coconut milk |
1/2 |
cup |
milk |
1 |
piece |
cinnamon stick |
3 |
pieces |
bay leaves |
2 |
teaspoons |
tamarind paste |
1 |
tablespoon |
fish sauce -- up to 3 |
3 |
tablespoons |
dark brown sugar |
3 |
tablespoons |
lemon juice |
1 |
cup |
chunky peanut butter |
|
|
---cucumber sauce--- |
1 |
medium |
cucumber |
5 |
tablespoons |
sugar |
1 |
cup |
boiling water |
1/2 |
cup |
white vinegar |
1 |
teaspoon |
salt |
3 |
medium |
red chile peppers -- seeded and finely, chopped, up to 5 |
3 |
small |
shallots -- finely chopped |
6 |
sprigs |
Chinese parsley -- (for garnish) |
|
Preparation:
*Cut chicken, beef and pork thinly into 2 inch strips.
In a food processor or blender, combine oil, lemon grass, garlic, red chile 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.
Makes 4 servings.
Heat oil in a skillet to medium-high heat and sauté garlic, onion, chile 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. |