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Yield:
8
Ingredients:
| 2 lb |
pork or chicken, sliced into strips, 1"x 4" x 1/4" thick |
| 3/4 cup |
thick coconut milk, for basting meat |
| 40 x |
bamboo skewers--soak in water before using |
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----------------- FOR FOR MARINADE ---------------- |
| 1/2 tbl |
lemon grass, thinly sliced, use b |
| 1 tbl |
galanga (kha), minced |
| 2 tbl |
red onions, minced |
| 1/2 tbl |
garlic, minced |
| 2 tbl |
ground coriander seeds |
| 1 tbl |
Indian yellow curry powder |
| 1 tbl |
kaffir lime leaves, finely chopped |
| 1/2 tbl |
sugar |
| 1/2 tsp |
salt |
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----------------- FOR PEANUT SAUCE ---------------- |
| 7 med |
seeded dried chilies, soaked in warm, water until soft |
| 1/2 tsp |
galanga, (kha), minced |
| 2 tbl |
cilantro roots, minced |
| 1/2 tbl |
lemon grass, finely chopped |
| 1/2 tbl |
garlic, minced |
| 1/2 tbl |
red onions, chopped |
| 1 tsp |
ground coriander seeds |
| 1/2 tsp |
Thai shrimp paste |
| 5 cup |
medium consistency coconut milk |
| 1/3 cup |
creamy peanut butter |
| 1/4 cup |
sugar |
Instructions:
Instructions: For the Marinade:
In a blender or food processor, grind the listed ingredients, from lemon grass to salt, finely.
Pour marinade over meat and marinate for 1 hour.
For the Peanut Sauce:
Combine all ingredients in blender and puree. Serve warm.
Thread meat on bamboo skewers (making sure meat is flat and not bunched up) and grill over hot coals for 3-4 minutes per side.
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