Great Thai Beef Or Chicken Satay

So when we call pain a problem, we claim we do not deserve it. We are even prepared to scuttle God to maintain our own innocence. We will say that God is not able to do what He would like, or He would never permit persons such as ourselves to suffer. That puffs up our egos and soothes our griefs at the same time. “How could God do this to me?” is at once an admission of pain and a soporific for it. It reduces our personal grief by eradicating the deity. Drastic medicine, indeed, that only a human ego, run wild, could possibly imagine.

John Gerstner

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	Thai	Asia, China, India, Sauce/gravy, Thailand	1	Servings

INGREDIENTS

750		Steak or chicken
1/2	c	Coconut Milk
		Best), Best
3/4	c	Hot Water
1		Beef or chicken stock cube
1		Soy sauce
1		Clove garlic
1		Ginger
1		Chilli
1 1/2	t	Curry powder
2		Cornflour
6		Peanut Butter, super
		crunchy is
1		Onion
1/2		Capsicum, cut into strips
		Celery, half bunch chopped

INSTRUCTIONS

Mix all ingredients except stock, meat, vegetables and cornflour
together in a measuring jug. Cook onion and steak or chicken until
done in wok on high heat. Remove from heat and add sauce. Blend
cornlfour in 1T water (cold) and add to mix. Return to heat and add
vegetables. Cook until sauce thickens (add extra coconut milk if
required). Serve with Jasmine Rice.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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