2 cloves garlic - well crushed
2 tsp fresh ginger - finely sliced
4 tsp Nam Pla
500g of meat (chicken, pork or beef), cut into strips

Sauce
2 tsp peanut oil
4 shallots - finely chopped
4 cloves garlic
2 tsp fresh ginger - well crushed
2 tsp red chilli - finely chopped
125g peanut butter (crunchy)
185g coconut milk
2 tsp of Soy sauce
2 tsp of soft brown sugar
1½ tbsp of Nam Pla
1 Kaffir leaf
1½ tbsp lime juice

METHOD

Soak the wooden chopsticks in water for about an hour.

Mix the garlic, ginger and Nam Pla together and place over the strips of meat.
Place in the fridge for 1-2 hours.

Sauce
Heat the oil in a saucepan and soften the shallots, garlic, chilli and ginger.

Mix well before adding the other ingredients.
Leave to simmer for about 10 minutes before removing the Kaffir leaf.
The sauce is now ready.

Place the strips of meat on the chopsticks and cook both sides on a warm barbecue.

Serve with the sauce in a bowl on the side.

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