Curry recipes

Thai Satay With Spicy Peanut Sauce

Course : Curry
Serves: 8

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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.

Thai Satay With Spicy Peanut Sauce

Ingredients:

Preparation / Directions:

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