Satay With Peanut Sauce

Course : Curry
Serves: 1
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1 tablespoon light brown sugar
1 tablespoon curry powder
2 tablespoons crunchy peanut butter
1/2 cup soy sauce
1/2 cup fresh lime juice
2 cloves garlic minced or pressed
1 medium crushed dried red chile peppers
1 pound beef -- pork or chicken very thinly sliced cut in strips 1/2 inch wide x 2 inch long
---peanut sauce---
2/3 cup crunchy peanut butter
1 1/2 cups unsweetened coconut milk
1/4 cup fresh lemon juice
2 tablespoons soy sauce
2 tablespoons brown sugar or molasses
1 teaspoon grated fresh ginger root
4 cloves garlic minced or pressed
1/4 teaspoon ground cayenne pepper
1/4 cup homemade chicken stock
1/4 cup heavy cream
1 teaspoon grated lime zest
1 bunch fresh cilantro sprigs

Preparation / Directions:

MARINADE: Combine brown sugar, curry powder, peanut butter, soy sauce, lime juice, garlic and crushed chiles to taste in a shallow dish. Thread the meat pieces on water soaked bamboo skewers, weaving skewers in and out of meat lengthwise to create a serpentine design. Place the skewers in the soy sauce mixture. Marinate at room temperature for at least 2 hours or in the refrigerator as long as overnight for a more intense flavor. PEANUT SAUCE: Combine peanut butter, coconut milk, lemon juice, soy sauce, brown sugar, ginger, garlic and cayenne pepper to taste in a sauce pan over moderate heat and cook, stirring constantly, until the sauce is as thick as heavy cream, about 15 minutes. Transfer to a food processor or blender and puree briefly. Add chicken stock and cream; blend until smooth. Reserve. (This mixture may be made several hours ahead and refrigerated. Return to room temperature before serving.) Prepare a moderate charcoal fire in an open grill or preheat the broiler. Cook the skewered meat, turning several times and basting with the marinade, over medium-hot coals (or under a broiler) until crispy on the outside but still moist inside, about 6 to 8 minutes. Sprinkle with lime zest and garnish with cilantro leaves. Serve with the peanut sauce for dipping. Makes about 18 skewers; allow 2 per serving as an appetizer, 4 or more as a main coarse. For a main dish, serve with steamed rice, salad and grilled or steamed asparagus or other vegetable.

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