Thai Satay With Spicy Peanut Sauce

2 pounds pork or chicken -- sliced into strips

1" x

4" and 1/4" thick

3/4 cup thick coconut milk -- for basting meat

**For Marinade**

1 1/2 tablespoons lemon grass -- thinly sliced*

1 tablespoon galangal or gingerroot, minced

2 tablespoons red onions -- minced

1 1/2 tablespoons garlic -- minced

2 tablespoons ground coriander seeds

1 tablespoon Thai yellow curry paste

1 tablespoon kaffir lime leaves -- finely chopped

2 1/2 tablespoons sugar

1/2 teaspoon salt

**For Peanut Sauce**

7 medium seeded dried chiles -- soaked in warm

-- water until soft

1 1/2 teaspoons galangal or gingerroot, minced

2 tablespoons cilantro roots -- minced

1 1/2 tablespoons lemon grass -- finely chopped

2 1/2 tablespoons garlic -- minced

3 1/2 tablespoons red onions -- chopped

1 teaspoon ground coriander seeds

1 1/2 teaspoons Thai shrimp paste

5 cups medium consistency coconut milk

1/3 cup creamy peanut butter

1/4 cup sugar

3 1/2 teaspoons salt