| | -Gail Shimizu BWHT68A |
| 2 | lb | Pork or chicken; sliced into strips 1" X 4" and 1/4" thick |
| 3/4 | c | Thick coconut milk; for basting meat while cooking |
| 40 | | Bamboo skewers; (soak in water before using) |
| | FOR FOR MARINADE |
| 1 1/2 | tb | Lemon grass; thinly sliced (use only the base, about 1 to 3" from the root) |
| 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 | | Medium 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 (do not use Peter Pan) |
| 1/4 | c | Sugar |
| 3 1/2 | ts | Salt |
