Thai Satay With Spicy Peanut Sauce
Grrrrrgh!
Course : Curry
From: HungryMonster.com
Serves: 8
 

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.