Thai Satay With Spicy Peanut Sauce

Course : Curry
Serves: 8
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:

2 pounds pork or chicken -- sliced into strips 1 inch x 4 inch and 1/4 inch 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 / Directions:

* 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.


Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Curry Recipes