Step 1:

  • Soak 12 bamboo skewers in cold water for 30 minutes.
  • Step 2:

  • Heat the olive oil in a small frying pan and cook the shallot and chili for 3-4 minutes until softened.
  • Step 3:

  • Remove from the heat and add the soy sauce, sugar, lime juice, and curry paste. Put aside to cool.
  • Step 4:

  • Cut the chicken, sirloin steak, and pork tenderloin each into 4 strips. Put into a non-metallic bowl and pour over the marinade. Toss well and marinate covered for 1 hour at room temperature.
  • Step 5:

  • Making the peanut butter sauce: Heat the oil in a saucepan and cook the chili, garlic, and lemon grass for 2 minutes until softened.
  • Step 6:

  • Add peanut butter, coconut milk, lime juice, and sugar; simmer gently for 2-8 minutes until thickened and chili powder to taste. Be careful with the heat as it separates the sauce very easily. Keep warm.
  • Step 7:

  • Remove the strips of chicken and meat from the marinade and thread them onto the skewers. Discard marinate.
  • Step 8:

  • Grill on a barbecue over direct high heat for 6-8 minutes on both sides, turning once. Serve with warm peanut sauce.
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