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 |