Instructions: Cut meat thinly into 1-inch strips. In a food processor or blender, combine garlic, ginger, curry powder, coriander, salt, soy sauce, soybean butter, and milk. Blend until smooth. Pour over the meat and marinate at least two hours or overnight in the refrigerator.

Soak the skewers in water for about 5 minutes to prevent them from becoming singed. Thread the meat onto the skewers (1 to 2 strips per skewer). Cook over charcoal (or under the broiler) while sprinkling with coconut milk. When done, serve with satay sauce and cucumber sauce.

Peanut Sauce: Cook the coconut milk over low heat until fat rises to the top (can use milk if concerned about fat). Stir constantly for about 10 to 15 minutes. Add the red curry paste and roasted chili paste. Mix in the remaining coconut milk. Stir for 1 to 2 minutes. Add sugar, salt, lime juice, and peanut butter. Mix well. Simmer for about 4 to 5 minutes or until boiling gently. Add sugar, salt, and lime juice to taste (the sauce should have a salty, sweet, and a little sour taste). Remove from heat.

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