Beef And Chicken Satays - cooking recipe

Ingredients

1 lb beef sirloin steak, trimmed, thinly sliced
1 lb chicken thigh fillets, trimmed, thinly sliced
1 (13.5 oz) can coconut milk
1/4 cup fish sauce
1/3 cup palm sugar (or brown sugar)
2 tbsp fresh cilantro leaves, chopped, plus 1 tbsp stalks chopped
1 tbsp madras curry powder
1 None shallot, chopped
2 cloves garlic, chopped
1 tbsp chopped fresh ginger
1 tbsp chopped fresh lemongrass
1 None bird's eye chili, seeded, chopped
1 tbsp peanut oil
1 tbsp lime juice
1 tbsp kecap manis (thick sweet soy sauce)
1 cup unsalted peanuts, finely chopped
None None spicy fried rice, to serve

Preparation

Place beef and chicken into separate shallow dishes. Combine 1/2 cup coconut milk, 2 tbsp fish sauce, 3 tbsp sugar, cilantro leaves and curry powder and mix until combined. Pour over beef and chicken and toss to coat. Marinate for 1 hour, or overnight in fridge.
Using a mortar and pestle, pound shallot, garlic, ginger, lemongrass, cilantro stalks and chili with a little water to form a paste. Heat oil in a frying pan over high heat. Saute paste for 1-2 mins, until fragrant. Stir in remaining coconut milk and simmer for 5-6 mins. Stir in remaining fish sauce and sugar, lime juice and kecap manis. Add peanuts and simmer for 4-5 mins, until thickened.
Meanwhile, preheat grill. Thread chicken and beef onto skewers. Grill for 4-5 mins, turning. Serve with sauce, cilantro leaves and spicy fried rice.