Thai Satay

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Thai Satay

Ingredients
2 lbs pork or chicken, sliced 1" X 4" and 1 cm. thick strips
1-1/2 tbsp thinly sliced lemon grass (use only the base, about 2-3 inches from the root)
1 tbsp minced Galangal (Kha)
2 tbsp minced shallots or red onions
1-1/2 tbsp minced garlic
2 tbsp ground coriander seeds
1 tbsp curry powder - pong garee
1 tsp Turmeric powder
1 tsp cumin powder - jira
1 tbsp finely chopped Kaffir lime leaves
2-1/2 tbsp palm sugar
1/2 tsp sea salt
3/4 thick coconut milk for drizzling over meat while cooking
About 40 bamboo skewers (soak in water before using)

Method
1. In a blender or food processor, grind the listed ingredients from lemon grass to salt finely.
2. Mix with the meat (wear latex gloves to do this, it stains) and marinade for 1 hour
3. Place meat strips on skewers, one strip for each skewer.
4. Spray the grill with non-stick cooking spray and charbroil over low heat until golden brown.
5. Drizzle (or use a brush) coconut milk while cooking to keep it moist.

Serve with
peanut sauce, sliced cucumber, salad and toast.

Makes about 40 skewers.