Manda Ruby said...

> Don't be mean Andy. I want that bit's of adjustment info, please.


Manda Ruby,

OK

First, wear latex gloves while preparing/handling unless you don't mind
turmeric stained hands for a few days!

I double up on the curry paste.

The fish sauce adds a lot of saltiness. You can counteract it by doubling
up on the lime juice.

Don't worry that the next day's marinated meat smells putrid. It cooks up
DELICIOUS!!!

Take the can of coconut milk and carefully can-open the top off. The
"cream" will be on top so you don't have to pour it into a glass and wait
for it to settle. I'm surprised the author of the recipe didn't figure out
that simple time-saving step.

From the picture, put more than one piece of meat per skewer. I switched to
flat metal skewers with the loops on one end. The loop makes it easier to
thread another skewer through it to ease in lifting/flipping and keeps your
fingers away from the heat! Trust me. I don't have proof-of-blisters
anymore, thankfully! ;-)

Baste with coconut cream at each flip!

I use a store-bought Thai peanut sauce for dipping. There are probably
countless recipes for it. I just short-cutted that stuff.

I've made Thai pork tenderloin satay with great results. Beef would
probably turn out great too, never tried.

Enjoy!

Andy