| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Main dish, Oriental, Rice | 1 | Batch | |
INGREDIENTS
| 1 | tb | Light brown sugar |
| 1 | tb | Curry powder |
| 2 | tb | Crunchy peanut butter |
| 1/2 | c | Soy sauce |
| 1/2 | c | Fresh lime juice |
| 2 | Garlic cloves minced or pressed | |
| Crushed dried red chili peppers | ||
| 1 | lb | Beef, pork or chicken very thinly sliced cut in strips 1/2" wide x 2" long |
| 2/3 | c | Crunchy peanut butter |
| 1 1/2 | c | Unsweetened coconut milk |
| 1/4 | c | Fresh lemon juice |
| 2 | tb | Soy sauce |
| 2 | tb | Brown sugar or molasses |
| 1 | ts | Grated fresh ginger root |
| 4 | Garlic cloves minced or pressed | |
| Ground cayenne pepper | ||
| 1/4 | c | Homemade chicken stock |
| 1/4 | c | Heavy cream |
| Grated lime zest | ||
| Fresh cilantro sprigs |
INSTRUCTIONS
MARINADE PEANUT SAUCE GARNISHES MARINADE: Combine brown sugar, curry powder, peanut butter, soy sauce, lime juice, garlic and crushed chiles to taste in a shallow dish. Thread the meat pieces on water soaked bamboo skewers, weaving skewers in and out of meat lengthwise to create a serpentine design. Place the skewers in the soy sauce mixture. Marinate at room temperature for at least 2 hours or in the refrigerator as long as overnight for a more intense flavor. PEANUT SAUCE: Combine peanut butter, coconut milk, lemon juice, soy sauce, brown sugar, ginger, garlic and cayenne pepper to taste in a sauce pan over moderate heat and cook, stirring constantly, until the sauce is as thick as heavy cream, about 15 minutes. Transfer to a food processor or blender and puree briefly. Add chicken stock and cream; blend until smooth. Reserve. (This mixture may be made several hours ahead and refrigerated. Return to room temperature before serving.) Prepare a moderate charcoal fire in an open grill or preheat the broiler. Cook the skewered meat, turning several times and basting with the marinade, over medium-hot coals (or under a broiler) until crispy on the outside but still moist inside, about 6 to 8 minutes. Sprinkle with lime zest and garnish with cilantro leaves. Serve with the peanut sauce for dipping. Makes about 18 skewers; allow 2 per serving as an appetizer, 4 or more as a main coarse. For a main dish, serve with steamed rice, salad and grilled or steamed asparagus or other vegetable.
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