Satay with Peanut Sauce

----------------------------------MARINADE---------------------------------- 1 tb Light brown sugar

1 tb Curry powder

2 tb Crunchy peanut butter

1/2 c Soy sauce

1/2 c Fresh lime juice

2 Garlic cloves

-- minced or pressed Crushed dried red chili -- peppers 1 lb Beef, pork or chicken

-- very thinly sliced -- cut in strips -- 1/2" wide x 2" long --------------------------------PEANUT SAUCE-------------------------------- 2/3 c Crunchy peanut butter

1 1/2 c Unsweetened coconut milk

1/4 c Fresh lemon juice

2 tb Soy sauce

2 tb Brown sugar or molasses

1 ts Grated fresh ginger root

4 Garlic cloves

-- minced or pressed Ground cayenne pepper 1/4 c Homemade chicken stock

1/4 c Heavy cream

---------------------------------GARNISHES--------------------------------- Grated lime zest Fresh cilantro sprigs MARINADE: Combine brown sugar, curry powder, peanut butter, soy sauce, lime juice, garlic and crushed chiles to taste in a shallow dish. Thread the meat pieces on water soaked bamboo skewers, weaving skewers in and out of meat lengthwise to create a serpentine design. Place the skewers in the soy sauce mixture. Marinate at room temperature for at least 2 hours or in the refrigerator as long as overnight for a more intense flavor. PEANUT SAUCE: Combine peanut butter, coconut milk, lemon juice, soy sauce, brown sugar, ginger, garlic and cayenne pepper to taste in a sauce pan over moderate heat and cook, stirring constantly, until the sauce is as thick as heavy cream, about 15 minutes. Transfer to a food processor or blender and puree briefly. Add chicken stock and cream; blend until smooth. Reserve. (This mixture may be made several hours ahead and refrigerated. Return to room temperature before serving.) Prepare a moderate charcoal fire in an open grill or preheat the broiler. Cook the skewered meat, turning several times and basting with the marinade, over medium-hot coals (or under a broiler) until crispy on the outside but still moist inside, about 6 to 8 minutes. Sprinkle with lime zest and garnish with cilantro leaves. Serve with the peanut sauce for dipping. Makes about 18 skewers; allow 2 per serving as an appetizer, 4 or more as a main coarse. For a main dish, serve with steamed rice, salad and grilled or steamed asparagus or other vegetable.