Grilled Satay with Peanut Sauce

Grilled Satay

1 lb. Flat slices of boneless chicken breast

(Or lean pork, beef or lamb)

3 garlic cloves

½ onion, finely chopped

2 t minced fresh cilantro

1 T brown sugar

juice of 1 lime

1 T Thai fish sauce

1 T vegetable oil

Soak 12" bamboo skewers in water for about 1 hour before using. Thread the meat onto the bamboo skewers. Combine the remaining in a bowl. Pour over skewers and marinate for one hour. Cook skewers on a grill until desired doneness ( usually about 2-3 minutes per side).

Serve immediately with sauce for dipping.

Peanut Sauce

1 cup coconut milk

2/3 cup crunchy peanut butter (not old-fashioned style)

2 cloves garlic, minced

2 T firmly packed brown sugar

1-1 1/2 T lemon juice

1 T soy sauce

1 t chili powder

1 T Thai fish sauce

½ t crushed red pepper

In a saucepan, combine coconut milk, peanut butter and garlic and cook over medium heat, stirring frequently until the mixture boils and thickens. Remove from heat and stir in remaining ingredients. Serve hot. This can be prepared ahead, refrigerated and reheated. To reheat, warm over low heat and add water as needed to reach original consistency.