| 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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