SATAY [PHOTOGRAPH]
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This is my take on Forum member Phoenix's awesome Satay recipe!


MARINADE
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8 tablespoons coconut milk
2 tablespoons soy sauce
1 tablespoon curry paste
1 teaspoon fish sauce
1 teaspoon sugar

- Cut meat into bite-sized cubes.
- Mix well all marinade ingredients in a bowl.
- Stir meat into marinade until well-coated.
- Put meat and marinade into large zip-lock baggie and refrigerate up to 24 hours.



PEANUT DIPPING SAUCE
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5 Oz unsweetened coconut cream
4 tablespoons crunchy peanut butter
1 garlic clove, chopped
1 tablespoon sugar
1 tablespoon fish sauce
1-3 tablespoons chili paste (hot)
1 lemon grass bulb, finely chopped

- Place all ingredients into a wok or large pan over med-low heat, stirring constantly.
- Continue stirring until all ingredients are combined. Do not allow sauce to go beyond a light simmer.
- Pour dipping sauce into a small bowl or bowls. It's OK to let it cool to room temperature. Serve with the meal.


MEAT
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16 Oz chicken, pork, beef or shrimp, marinaded (see above)
If grilling meat (recommended) bamboo skewers (soak in water at least 1 hour prior to grilling)

- If grilling, place marinaded meat on pre-soaked bamboo skewers.
- Grill for about 8-10 minutes over medium heat, turning once after 4-5 minutes.
- If using a wok, cook using medium heat until meat is done.


Serve the meat right on the bamboo skewers over a bed of brown rice. This meal goes great with cucumber salad!