Yield: 8 servings
2 lb beef, thinly sliced
3 T curry powder
1/2 t chilies, ground
2 garlic clove, minced
2 onion, large, minced
4 T lemon juice
1 T honey
1 c peanut butter
1 c coconut cream
1 T lemon juice
4 T soy sauce
1 T Worcestershire sauce
2 ds Tabasco
1/4 t salt
Slice the meat into thin strips, no more than 1/4" 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.