Title: Thai Satay with Spicy Peanut Sauce
Categories: Main dish, Chicken, Sauces, Thai
Yield: 8 Servings

-Gail Shimizu BWHT68A
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" from the root)
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
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini