Thai Satay With Spicy Peanut Sauce

3/4 cup 177ml Thick coconut milk - for basting meat

40 Bamboo skewers--soak in water before using

For For Marinade

1 1/2 tablespoons 22ml Lemon grass - thinly sliced, use b

1 tablespoon 15ml Galanga (kha) - minced

2 tablespoons 30ml Red onions - minced

1 1/2 tablespoons 22ml Garlic - minced

2 tablespoons 30ml Ground coriander seeds

1 tablespoon 15ml Indian yellow curry powder

1 tablespoon 15ml Kaffir lime leaves - finely chopped

2 1/2 tablespoons 37ml Sugar

1/2 teaspoon 2 1/2ml Salt

For Peanut Sauce

7 Seeded dried chilies, soaked in warm - water until soft (medium)

1 1/2 teaspoons 7 1/2ml Galanga, (kha) - minced

2 tablespoons 30ml Cilantro roots - minced

1 1/2 tablespoons 22ml Lemon grass - finely chopped

2 1/2 tablespoons 37ml Garlic - minced

3 1/2 tablespoons 52ml Red onions - chopped

1 teaspoon 5ml Ground coriander seeds

1 1/2 teaspoons 7 1/2ml Thai shrimp paste

5 cups 1185ml Medium consistency coconut milk

1/3 cup 78ml Creamy peanut butter

1/4 cup 49g / 1.7oz Sugar

3 1/2 teaspoons 17ml Salt