Curry recipes

Sa-Teh On Skewers

Course : Curry
Serves: 1

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Ingredients:

1 pound combination of boneless chicken -- beef and pork

3 tablespoons oil

1 stalk fresh lemon grass

3 cloves garlic

1/2 teaspoon seeded and finely chopped red chile peppers

1 tablespoon curry powder

1 teaspoon sugar or honey

1/2 teaspoon fish sauce or 1/4 tsp. salt -- (up to 1)

1 recipe sa-teh sauce -- (recipe follows)

1 recipe cucumber sauce -- (recipe follows)

---sa-teh sauce---

1/4 cup oil

2 cloves garlic -- minced

1/2 teaspoon ground dried red chile peppers -- (up to 1)

3 medium kaffir lime leaves

1/2 teaspoon curry powder

1 tablespoon chopped fresh lemon grass

1 cup coconut milk

1/2 cup milk

1 piece cinnamon stick

3 pieces bay leaves

2 teaspoons tamarind paste

1 tablespoon fish sauce -- (up to 3)

3 tablespoons dark brown sugar

3 tablespoons lemon juice

1 cup chunky peanut butter

---cucumber sauce---

1 medium cucumber -- (preferably Japanese)

5 tablespoons sugar

1 cup boiling water

1/2 cup white vinegar

1 teaspoon salt

3 medium red chile peppers -- seeded and finely chopped , (up to 5)

3 small shallots -- finely chopped

6 sprigs Chinese parsley -- (for garnish)

Preparation / Directions:

Cut chicken, beef and pork thinly into 2 inch strips. In a food processor or blender, combine oil, lemon grass, garlic, red chile peppers, curry powder sugar and fish sauce; blend until smooth. Pour over chicken and meat; marinate for 2 hours. Thread meat onto skewers and barbecue or broil, turning occasionally until cooked. Serve with Sa-teh Sauce and Cucumber Sauce. Makes 4 servings. Heat oil in a skillet to medium-high heat and sauté garlic, onion, chile peppers, kaffir lime leaves, curry powder and lemon grass for 2 to 3 minutes. Stir in coconut milk, milk, cinnamon stick, bay leaves, tamarind paste, fish sauce, brown sugar, lemon juice and peanut butter; mix well. Reduce heat and cook, stirring frequently, until sauce thickens, about 30 minutes. Be very careful sauce does not stick to bottom of pan. Thinly slice cucumber; arrange in a bowl. Dissolve sugar in boiling water; stir in white vinegar and salt. Pour sauce over cucumber slices. Sprinkle with red chile peppers and shallots. Chill. Garnish with Chinese parsley. Makes 1 1/2 cups. From "Keo's Thai Cuisine" by Keo Sananikone

Sa-Teh On Skewers

Ingredients:

Preparation / Directions:

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