For the satay skewers, first prepare the marinade. To do this, chop the lemongrass finely. Put all the other ingredients except the coconut milk in a mortar and pound finely. Add the lemongrass.
Separate the solid from the liquid part of the coconut milk. Add the mortared spices to the solid part of the coconut milk and mix well.
Cut the meat into thin strips (2 finger widths, about 5 cm long, a few millimeters thick). Stick them on the skewers (should be lengthwise over 2/3 of the skewers).
Put the meat skewers in the marinade and let them stand for half an hour.
Fry or grill the finished marinated skewers. When grilling, brush regularly with the remaining coconut milk. This prevents the skewers from drying out and keeps them nice and juicy.
For the peanut sauce, moderately heat the oil in the frying pan or wok over low heat.
Lightly sweat the red curry paste, spreading it evenly throughout the pan as you do so. Stir in the coriander seeds.
Add the solid portion of the coconut milk. When this is well distributed, add in the remaining spice ingredients, tamarind paste, sugar, and salt.
Stirring continuously, the sauce should simmer for 5 minutes on low heat.
The nut sauce is now ready to serve. It can be served warm or cooled by the spoonful with the satay skewers.
To make the vinegar sauce, first add the vinegar, salt, water, and sugar to a saucepan. Heat until it complies
Preparation Tip:
Put the meat in the freezer for 20-30 minutes. This makes it easier to cut into slices.
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