Thai Satay with Peanut Sauce

Description

This is my take on Forum member Phoenix’s awesome Satay recipe. Be sure to serve this with Cucumber Salad.

Marinade Ingredients

• 16 Oz chicken, pork, beef or shrimp
• 8 tablespoons coconut milk
• 2 tablespoons soy sauce
• 1 tablespoon curry paste
• 1 teaspoon fish sauce
• 1 teaspoon sugar

Marinade Instructions

• Cut meat into bite-sized cubes.
• Mix well coconut milk, soy sauce, curry paste, fish sauce and sugar in a bowl.
• Stir meat into marinade until well-coated.
• Put meat and marinade into large zip-lock baggie and refrigerate up to 24 hours.

Peanut Dipping Sauce Ingredients

• 5 Oz unsweetened coconut cream
• 4 tablespoons crunchy peanut butter
• 1 garlic clove, chopped
• 1 tablespoon sugar
• 1 tablespoon fish sauce
• 1-3 tablespoons chili paste (hot)
• 1 lemon grass bulb, finely chopped

Peanut Dipping Sauce Instructions

• Place all ingredients into a wok or large pan over med-low heat, stirring constantly.
• Continue stirring until all ingredients are combined. Do not allow sauce to go beyond a light simmer.
• Pour dipping sauce into a small bowl or bowls. It’s OK to let it cool to room temperature. Serve with the meal.

Grilling Instructions

• Soak bamboo skewers in water at least 1 hour prior to grilling
• Place marinaded meat on pre-soaked bamboo skewers.
• Grill for about 8-10 minutes over medium heat, turning once after 4-5 minutes.

Notes

Yield: 4 servings. Serve the meat right on the bamboo skewers over a bed of brown rice. This meal goes great with Cucumber Salad.

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Recipe submitted by John Stone