Thai satay with spicy peanut sauce

8 servings

Ingredients

Quantity Ingredient
-Gail Shimizu BWHT68A
2 pounds Pork or chicken; sliced into strips 1\" X 4\" and 1/4\" thick
¾ cup Thick coconut milk; for basting meat while cooking
40 Bamboo skewers; (soak in water before using)
1½ tablespoon Lemon grass; thinly sliced (use only the base, about 1 to 3\" from the root)
1 tablespoon Galanga (Kha); minced
2 tablespoons Red onions; minced
1½ tablespoon Garlic; minced
2 tablespoons Ground coriander seeds
1 tablespoon Indian yellow curry powder
1 tablespoon Kaffir lime leaves; finely chopped
2½ tablespoon Sugar
½ teaspoon Salt
7 Medium seeded dried chilies; soaked in warm water until soft
1½ teaspoon Galanga (Kha); minced
2 tablespoons Cilantro roots; minced
1½ tablespoon Lemon grass; finely chopped
2½ tablespoon Garlic; minced
3½ tablespoon Red onions; chopped
1 teaspoon Ground coriander seeds
1½ teaspoon Thai shrimp paste
5 cups Medium consistency coconut milk
⅓ cup Creamy peanut butter (do not use Peter Pan)
¼ cup Sugar
3½ teaspoon Salt

Directions

FOR FOR MARINADE

FOR PEANUT SAUCE

In a blender or food processor, grind the listed ingredients, from lemon grass to salt, finely. Mix with the meat (wear latex gloves to do this, it stains) and marinate for 1 hour. Place meat strips on BGMB90B =============== Reply 77 of Note 1 ================= BOARD: FOOD AND WINE BB TOPIC: FOOD SOFTWARE SUBJECT: R-MM THAI AND VIET R

TO: BGMB90B ELAINE RADIS DATE: 07/16 FROM: BGMB90B ELAINE RADIS TIME: 1:48 PM

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