Ingredients Jump to Instructions ↓

  1. 1 tablespoon light brown sugar

  2. 1 tablespoon curry powder

  3. 2 tablespoons crunchy peanut butter

  4. 1/2 cup soy sauce

  5. 1/2 cup fresh lime juice

  6. 2 garlic cloves minced or pressed crushed dried red chile peppers

  7. 1 pound beef -- pork or chicken -- very thinly sliced -- cut in strips

  8. 1/2" -- wide x

  9. 2" long **peanut sauce**

  10. 2/3 cup crunchy peanut butter

  11. 1 1/2 cups unsweetened coconut milk

  12. 1/4 cup fresh lemon juice

  13. 2 tablespoons soy sauce

  14. 2 tablespoons brown sugar or molasses

  15. 1 teaspoon grated fresh ginger root

  16. 4 garlic cloves minced or pressed ground cayenne pepper

  17. 1/4 cup homemade chicken stock

  18. 1/4 cup heavy cream **garnishes** grated lime zest fresh cilantro sprigs

Instructions Jump to Ingredients ↑

  1. Preparation : 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 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.


Send feedback