Satay with Peanut Sauce

Directions

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 purée 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.