Thai Food Tonight
Thai Food Tonight


1 lb chicken meat (breast or thigh) cut in to 1/2" square cubes

1 lb pork loin cut in to 1/2" square cubes

Wood Skewers (presoaked in water)
Ingredients for the marinade
1/4 cup sweet condensed milk
½ cup finely chopped fresh lemon grass
3 tbsp light soy sauce
1 tsp salt
1 tbsp ground Indian curry
some fresh ground pepper.        
Ingredients for the Peanut Sauce
13.5 oz can coconut milk (save ¼ of can for basting the meat)
3 tsps Masaman curry paste
2 tbsp fish sauce
1 tbsp sugar
2 tbsp chucky peanut butter
Cut the meat into one square inch thick pieces.
In a bowl mix the meat in with the condensed milk, fresh chopped lemon grass, light soy sauce, salt, ground Indian Curry , and ground pepper
spear the meat with the wood skewers
put the meat on the sticks in the refrigerator over night or at least 3 hours
Preparation for the Peanut Sauce

Turn the stove on medium heat.

Pour in ½ can of coconut milk.

Let the coconut milk bubble a little

Add Musaman curry paste. Stir to blend the paste in with the coconut milk.

Add fish sauce, sugar and chunky peanut butter

Cook for 3-4 minutes

Add the  remaining  coconut milk,
stir and turn the heat off.

 Fire up the grill on medium high heat.

Brush the grill with vegetable oil to keep the meat from sticking

Lay the skewers of meat on the grill. (Don't let the exposed wooden portion of the skewers come in direct contact with flames or they will burn through )

To keep the meat from drying out, brush it with the coconut milk diluted with ½ cup of water.

Flip skewers over to cook both sides
When the meat is done, remove the skewers
Serve with Peanut sauce and Cucumber Salad
About Dim

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