Yield: 4 servings
|2 pounds||Beef; thinly sliced|
|3 tablespoons||Curry powder|
|½ teaspoon||Ground chilies|
|2||Garlic clove; minced|
|1 cup||Peanut butter|
|1 cup||Coconut cream|
|1 tablespoon||Lemon juice|
|¼ cup||Soy sauce|
|2||Onion, large; minced|
|4 tablespoons||Lemon juice|
|1 tablespoon||Worcester sauce|
|2 xes||Tabasco sauce; dash|
PEANUT DIPPING SAUCE
Slice the meat into thin strips, no more than ¼" thick and about 1" wide. Make strips paper-thin if possible. Mix curry powder, chilies, garlic, onions, salt, lemon juice, and honey in a large bowl. Add the meat strips and toss well to cover with the marinade.
Thread meat strips on bamboo skewers, 3 or 4 pieces per skewer. Make sure that plenty of onion and garlic bits cling to the meat. Arrange skewers of meat in a dish, cover with any remaining marinade, and refrigerate while making the sauce.
Brown or grill the meat skewers and serve with the warmed peanut butter sauce for dipping.
Sauce: Blend all ingredients together well to make a smooth sauce.
Keep refrigerated, but warm before serving.