SATAY ON SKEWERS WITH PEANUT SAUCE AND CUCUMBER SAUCE

SATAY ON SKEWERS WITH PEANUT SAUCE AND CUCUMBER SAUCE image

Yield 40-50 skewers

Number Of Ingredients 20

2 pounds chicken, beef, or pork
1-1/2 tablespoon curry powder
2-1/2 cups coconut milk, divided
3 teaspoons salt, divided
3 slices ginger
1/2 tablespoon coriander powder
2 tablespoon butter
1 teaspoon soy sauce
3-4 garlic cloves
40-50 bamboo skewers
3/4 tablespoon red curry paste
3-3/4 tablespoon sugar, divided
3-1/2 tablespoon peanut butter
1 tablespoon lime juice
3/4 tablespoon roasted chili paste (nam prik pao)
1 cup cucumbers, quartered lengthwise, then sliced
1-2 red/green small Thai chilies, crushed
2 tablespoons chopped shallots
1 tablespoon rice vinegar
1 tablespoon hot water

Steps:

To make the satay: Cut the meat thinly, into 1" strips. In a food processor or blender, combine garlic, ginger, curry powder, coriander, soy sauce, 1/2 cup coconut milk, and 1 teaspoon salt. Blend until smooth. Pour over meat and marinate at least 2 hours or overnight. Soak the skewers in water for five minutes to prevent burning on the grill. Thread the meat on to the skewers, one to two strips per skewer. Cook on grill or under broiler. Baste with 1/2 cup coconut milk while cooking. When done, serve with peanut sauce and cucumber sauce. To make the peanut sauce: Cook 1-1/2 cup coconut milk (SOLIDS only) over low heat until fat rises to the top. Stir constantly for 10-15 minutes. This is a very important step. Add the red curry paste and roasted chili paste; mix in remaining coconut milk liquids and stir for 1-2 minutes. Add 1 tablespoon sugar, 3/4 teaspoon salt, lime juice, and peanut butter; mix well. Simmer for 4-5 minutes or until boiling gently. Add more sugar and lime juice to taste. Remove from heat. To make cucumber sauce: In a serving bowl, arrange cucumber, shallots, and crushed chilies in layers. In a separate bowl, mix vinegar, 2-3/4 tablespoons sugar, 1-1/4 teaspoon salt, and hot water until sugar dissolves and a light syrup is formed. Pour over the cucumber-shallot mixture and serve with peanut sauce and satay skewers.