Title: Thai Satay with Spicy Peanut Sauce
Categories: Entree Chicken Sauce Thai
Yield: 8 Servings

2	lb	Pork or chicken; sliced into strips 1" X 4" and 1/4" thick
3/4	c	Thick coconut milk; for basting meat while cooking
40		Bamboo skewers; (soak in water before using)
FOR FOR MARINADE
1 1/2	tb	Lemon grass; thinly sliced (use only the base, about 1 to 3"
1	tb	Galanga (Kha); minced
2	tb	Red onions; minced
1 1/2	tb	Garlic; minced
2	tb	Ground coriander seeds
1	tb	Indian yellow curry powder
1	tb	Kaffir lime leaves; finely chopped
2 1/2	tb	Sugar
1/2	ts	Salt
FOR PEANUT SAUCE
7		Medium seeded dried chilies; soaked in warm water until soft
1 1/2	ts	Galanga (Kha); minced
2	tb	Cilantro roots; minced
1 1/2	tb	Lemon grass; finely chopped
2 1/2	tb	Garlic; minced
3 1/2	tb	Red onions; chopped
1	ts	Ground coriander seeds
1 1/2	ts	Thai shrimp paste
5	c	Medium consistency coconut milk
1/3	c	Creamy peanut butter (do not use Peter Pan)
1/4	c	Sugar
3 1/2	ts	Salt

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 paste in a blender finely to make the curry paste. In a medium saucepan, bring the coconut milk to a gentle boil over medium-low heat. Add the curry paste and R.S.V.P.: Recipes Shared Very Proudly! Tspn\Editor\Swap Coordinator

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59920 10-FEB 20:11 Ethnic Cooking Thai Chicken From: TSPN To: ELAMPARELLI

MM: THAI CHICKEN

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