Thai satay with spicy peanut sauce
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Thai satay with spicy peanut sauce
  Thai    Spicy    Sauces    Peanut    Chicken  
Last updated 6/12/2012 1:26:33 AM. Recipe ID 61025. Report a problem with this recipe.
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      Title: Thai satay with spicy peanut sauce
 Categories: Main dish, Chicken, Sauces, Thai
      Yield: 8 Servings
 
           -Gail Shimizu BWHT68A
      2 lb Pork or chicken; sliced
           -into strips 1" X 4" and
           -1/4" thick
    3/4 c  Thick coconut milk; for
           -basting meat while cooking
     40    Bamboo skewers; (soak in
           -water before using)

MMMMM----------------------FOR FOR MARINADE---------------------------
  1 1/2 tb Lemon grass; thinly sliced
           -(use only the base, about
           -1 to 3" from the root)
      1 tb Galanga (Kha); minced
      2 tb Red onions; minced
  1 1/2 tb Garlic; minced
      2 tb Ground coriander seeds
      1 tb Indian yellow curry powder
      1 tb Kaffir lime leaves; finely
           -chopped
  2 1/2 tb Sugar
    1/2 ts Salt

MMMMM----------------------FOR PEANUT SAUCE---------------------------
      7    Medium seeded dried chilies;
           -soaked in warm water until
           -soft
  1 1/2 ts Galanga (Kha); minced
      2 tb Cilantro roots; minced
  1 1/2 tb Lemon grass; finely chopped
  2 1/2 tb Garlic; minced
  3 1/2 tb Red onions; chopped
      1 ts Ground coriander seeds
  1 1/2 ts Thai shrimp paste
      5 c  Medium consistency coconut
           -milk
    1/3 c  Creamy peanut butter (do not
           -use Peter Pan)
    1/4 c  Sugar
  3 1/2 ts Salt
 
  In a blender or food processor, grind the listed ingredients, from
  lemon grass to salt, finely. Mix with the meat (wear latex gloves to
  do this, it stains) and marinate for 1 hour. Place meat strips on
  BGMB90B ===============   Reply   77 of Note    1 =================
  
  BOARD:      FOOD AND WINE BB TOPIC: FOOD SOFTWARE SUBJECT: R-MM THAI
  AND VIET R
  
  TO:     BGMB90B    ELAINE RADIS          DATE:    07/16 FROM: BGMB90B
  ELAINE RADIS          TIME:
     1:48 PM
 




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Recipe ID 61025 (Apr 03, 2005)

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