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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Ingredients:
4 lbs meat (chicken, beef flank steak or pork) |
4 ounces peanut oil |
1 stalk lemongrass, minced |
1 tablespoon garlic, minced |
1 1/2 teaspoons chili peppers, crushed |
1 tablespoon curry powder |
1 tablespoon honey |
1 ounce fish sauce |
1 3/4 teaspoons garlic, minced |
1/2 ounce cilantro, minced |
13 1/2 ounces peanut butter |
12 ounces soy sauce |
7 1/2 ounces sugar |
1 tablespoon rice wine (or dry sherry) |
1 1/2 tablespoons chilies (hot....up to 4.5 tbs) |
Directions:
1. Trim meat and cut into long thin strips.
2. Combine peanut oil, lemongrass, garlic, chile peppers, curry, honey and fish sauce. Add meat and marinate in fridge for at least 2 hours up to 12 hours.
3. For spicy peanut sauce process 2nd garlic, cilantro, peanut butter, soy, sugar, rice win and hot chiles for peanut sauce. Let stand for at least 1 hour. Can refrigerate overnight - if done then bring to room temp and stir briskly to remix.
4. Soak bamboo skewers for 10 minutes before threading the meat.
5. Thread meat on skewers.
6. Grill or broil skewers 1 minute on each side for medium rare. More if desired.
7. Serve with spicy peanut sauce.
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