Chicken Satay on Skewers with Peanut Sauce
Source: Miller Homestead Cottage

2 pounds chicken, beef, or pork
1 to 1 1/2 Tablespoons curry powder
1/2 cup milk or coconut milk
1 teaspoon salt
1/2 cup coconut milk for sprinkling
3 slices ginger
1/2 Tablespoon coriander powder or fresh coriander roots
2 Tablespoons soybean butter
1 teaspoon soy sauce
3 to 4 cloves garlic
40 to 45 bamboo skewers Ingredients Satay Sauce (Peanut Sauce)
1/2 to 1 Tablespoon red curry paste
1 Tablespoon sugar
3 to 4 Tablespoons peanut butter (natural)
1 teaspoon lime or lemon juice
1/2 to 1 Tablespoon roasted chili paste (Nam Prik Pao)
1 1/2 cups coconut milk
3/4 teaspoon salt

Cut meat thinly into 1-inch strips. In a food processor or blender, combine garlic, ginger, curry powder, coriander, salt, soy sauce, soybean butter, and milk. Blend until smooth. Pour over the meat and marinate at least two hours or overnight in the refrigerator. Soak the skewers in water for about 5 minutes to prevent them from becoming singed. Thread the meat onto the skewers (1 to 2 strips per skewer). Cook over charcoal (or under the broiler) while sprinkling with coconut milk. When done, serve with satay sauce and cucumber sauce.

Peanut Sauce: Cook the coconut milk over low heat until fat rises to the top (can use milk if concerned about fat). Stir constantly for about 10 to 15 minutes. Add the red curry paste and roasted chili paste. Mix in the remaining coconut milk. Stir for 1 to 2 minutes. Add sugar, salt, lime juice, and peanut butter. Mix well. Simmer for about 4 to 5 minutes or until boiling gently. Add sugar, salt, and lime juice to taste (the sauce should have a salty, sweet, and a little sour taste). Remove from heat.