This is from the cooking class I took in Thailand many, many years ago
Beef Satay (you can use chicken)
500g (1lb 2 oz) beef - cut into thin slices
6 tbsp thick coconut milk
2 tbsp fish sauce (can substitute soy sauce)
2 tbsp condensed, sweetened milk
1 tbsp oil (NOT olive oil)
2 tbsp sugar
2 tbsp curry powder
2 cups (16 fl oz) thick coconut milk
1 tbsp red curry paste
2 tbsp fish sauce (see note above)
3 tbsp sugar
1/2 cup finely ground roasted peanuts
Mix all ingredients for the marinade together and then cover the beef. Leave for at least 30 minutes.
To make the sauce, put the coconut milk into a wok and bring to a boil. Add the red curry paste and stir to combine. Add the fish sauce, sugar and peanuts and simmer for 10-15 minutes until the sauce is thick. Stir continuously.
The beef can be either barbecued, grilled or shallow fried. To grill, but the meat on to skewers and cook for 3 minutes each side until the meat is cooked. Spoon the marindea over the beef as it is cooking. To shallow friy put 3 tbsps oil (NOT olive oil) into a wok and add the meat and the marinade and stir fry until cooked.
Serve with the peanut dipping sauce.
NOTE: If you are using store-bought red curry paste you will need 2 tsps.
Serves 4 as starter, 2 as main course.
There you go! *smooches*