Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds pork or chicken -- sliced into strips
-- 1" x 4" and 1/4" thick
3/4 cup thick coconut milk -- for basting meat
***For Marinade***
1 1/2 tablespoons lemon grass -- thinly sliced*
1 tablespoon galangal or gingerroot, minced
2 tablespoons red onions -- minced
1 1/2 tablespoons garlic -- minced
2 tablespoons ground coriander seeds
1 tablespoon Thai yellow curry paste
1 tablespoon kaffir lime leaves -- finely chopped
2 1/2 tablespoons sugar
1/2 teaspoon salt
***For Peanut Sauce***
7 medium seeded dried chiles -- soaked in warm
-- water until soft
1 1/2 teaspoons galangal or gingerroot, minced
2 tablespoons cilantro roots -- minced
1 1/2 tablespoons lemon grass -- finely chopped
2 1/2 tablespoons garlic -- minced
3 1/2 tablespoons red onions -- chopped
1 teaspoon ground coriander seeds
1 1/2 teaspoons Thai shrimp paste
5 cups medium consistency coconut milk
1/3 cup creamy peanut butter
1/4 cup sugar
3 1/2 teaspoons salt |
Preparation:
* Use only the base, about 1 to 3" from the root. Can sub with lemon zest.
In a blender or food processor, grind the marinade ingredients. Coat the meat with the marinade (wear latex gloves to do this, it stains) and marinate for 1-4 hours. Place meat strips on wet bamboo skewers and grill over medium coals.
For Peanut Sauce:
Place ingredients in blender and blend until smooth. Substitute chile powder for dried chiles and adjust heat level to taste.
Makes enough for 40 skewers. For appetizers, 2-3 per person. For main course, 4-6 per person. |