Thai Satay With Spicy Peanut Sauce

Ingredients

• 2 lb Pork or possibly chicken, sliced into strips 1" X 4" and 1/4" thick
• 3/4 c. Thick coconut lowfat milk, for basting meat while cooking
• 40 x Bamboo skewers, (soak in water before using)
• 1 1/2 Tbsp. Lemon grass, thinly sliced (use only the base, about 1 to 3" from the root)
• 1 Tbsp. Galanga (Kha), chopped
• 2 Tbsp. Red onions, chopped
• 1 1/2 Tbsp. Garlic, chopped
• 2 Tbsp. Grnd coriander seeds
• 1 Tbsp. Indian yellow curry pwdr
• 1 Tbsp. Kaffir lime leaves, finely minced
• 2 1/2 Tbsp. Sugar
• 1/2 tsp Salt
• 7 med seeded dry chilies, soaked in hot water till soft
• 1 1/2 tsp Galanga (Kha), chopped
• 2 Tbsp. Cilantro roots, chopped
• 1 1/2 Tbsp. Lemon grass, finely minced
• 2 1/2 Tbsp. Garlic, chopped
• 3 1/2 Tbsp. Red onions, minced
• 1 tsp Grnd coriander seeds
• 1 1/2 tsp Thai shrimp paste
• 5 c. Medium consistency coconut lowfat milk
• 1/3 c. Creamy peanut butter (don't use Peter Pan)
• 1/4 c. Sugar
• 3 1/2 tsp Salt