Quick “Satay” Marinade

   I just love the flavor of any satay... beef, chicken... OK, it’s the sauce that I so crave. The combination of the coconut milk with the peanut butter is a wonderful vehicle for the other sweet, salty, earthy and tart flavors. This a quick substitute for the original version which has you thinly slicing the meat, marinating it, threading it on skewers while you make the final satay sauce. With this recipe the marinade has the flavor of the sauce built into it.

  When using chicken, just make a couple deep slashes into each piece to let the flavors in, and grill indirectly.

      1

  1 1/2 T

      1 T

    1/4 c

      3 T

      2 T

      2

    1-2

5.8 oz. can coconut milk

smooth peanut butter

red curry paste

fish sauce

lt. brown sugar

fresh lime juice

lime leaves, crushed

fresh lemongrass stalks, chopped

   In a large non-reactive bowl, pour in the coconut milk. Add the peanut butter and curry paste and carefully mash them against the side with a fork to make a smooth mixture, not one that is lumpy.

   When that has been achieved add the rest of the ingredients. Stir well and let sit for 5 minutes to let the sugar dissolve. Add the chicken and marinate for an hour or so, and grill indirectly.