Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------MARINADE-------------------------------
1 T Light brown sugar Crushed dried red chili
1 T Curry powder -peppers
2 T Crunchy peanut butter 1 lb Beef, pork or chicken, very
1/2 c Soy sauce -thinly sliced, cut into
1/2 c Fresh lime juice -strips
2 ea Garlic cloves, minced or 1/2 ea Inch wide, 2 inches long
-pressed

------------------------PEANUT SAUCE-----------------------------
2/3 c Crunchy peanut butter -pressed
1 1/2 c Unsweetened coconut milk Ground cayenne pepper
1/4 c Fresh lemon juice 1/4 c Homemade chicken stock
2 T Soy sauce 1/4 c Heavy cream
2 T Brown sugar or molasses g Lime zest for garnish
1 t Grated fresh ginger root Fresh cilantro (coriander)
4 ea Garlic cloves, minced or -springs for garnish

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 for 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. Posted by Stephen Ceideburg; October 22 1992.

Submitted By PAT STOCKETT On 10-18-94

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