Thai Satay With Spicy Peanut Sauce 2 lb pork or chicken sliced into strips, 1x 4 3/4 cup thick coconut milk for basting meat 40 bamboo skewers--soak in water before using FOR THE MARINADE: 1 1/2 tb lemon grass thinly sliced 1 tb galanga (kha) minced 2 tb red onions minced 1 1/2 tb garlic minced 2 tb ground coriander seeds 1 tb Indian yellow curry powder 1 tb kaffir lime leaves finely chopped 2 1/2 tb sugar 1/2 ts salt FOR PEANUT SAUCE: 7 md seeded dried chilies soaked in warm, water until soft 1 1/2 ts galanga (kha), minced 2 tb cilantro roots minced 1 1/2 tb lemon grass finely chopped 2 1/2 tb garlic minced 3 1/2 tb red onions chopped 1 ts ground coriander seeds 1 1/2 ts Thai shrimp paste 5 c medium consistency coconut milk 1/3 c creamy peanut butter 1/4 c sugar 3 1/2 ts salt For the Marinade: In a blender or food processor, grind the listed ingredients, from lemon grass to salt, finely. Pour marinade over meat and marinate for 1 hour. For the Peanut Sauce: Combine all ingredients in blender and puree. Thread meat on bamboo skewers (making sure meat is flat and not bunched up) and grill over hot coals for 3-4 minutes per side. Serve warm. Yield: 8