| 1 | lb | Combination of boneless chicken, beef and pork |
| 3 | tb | Oil |
| 1 | | Stalk fresh lemon grass |
| 3 | | Cloves garlic |
| 1/2 | ts | Seeded and finely chopped red chili peppers |
| 1 | tb | Curry powder |
| 1 | ts | Sugar or honey |
| 1/2 | | To 1 tsp. fish sauce or 1/4 tsp. salt |
| | Sa-teh Sauce (recipe follows) |
| | Cucumber Sauce (recipe follows) |
| | SA-TEH SAUCE |
| 1/4 | c | Oil |
| 2 | | Cloves garlic, minced |
| 1/2 | | To 1 tsp. ground dried red chili peppers |
| 3 | | Kaffir lime leaves |
| 1/2 | ts | Curry powder |
| 1 | tb | Chopped fresh lemon grass |
| 1 | c | Coconut milk |
| 1/2 | c | Milk |
| 1 | | 2-inch cinnamon stick |
| 3 | | Bay leaves |
| 2 | ts | Tamarind paste |
| 1 | | To 3 Tbs. fish sauce |
| 3 | tb | Dark brown sugar |
| 3 | tb | Lemon juice |
| 1 | c | Chunky peanut butter |
| | CUCUMBER SAUCE |
| 1 | | Cucumber (preferably Japanese) |
| 5 | tb | Sugar |
| 1 | c | Boiling water |
| 1/2 | c | White vinegar |
| 1 | ts | Salt |
| 3 | | To 5 red chili peppers, seeded and finely chopped |
| 3 | | Shallots, finely chopped |
| 6 | | To 8 sprigs Chinese parsley (for garnish) |
