Thai Beef Satay with Peanut and Cucumber Sauce

Directions

1. Cut beef (or chicken or pork) into slices or cubes. If using grund beef, roll into balls. If using shrimp, shell and keep whole.
2. In a food processor, place onion slices, oil, butter, curry powder, coriander powder, sugar and fish sauce. Process until smooth.
3. Place beef in a zip top plastic bag. Pour the marinade over the beef and squish the bag until the meat is coated. For ground beef, place in a dish and cover with marinade.
4. Marinate in the refrigerator for 4-6 hours.
5. Soak bamboo skewers in water for 30 minutes to prevent burning. Thread beef onto skewers. I use rubber gloves so my hands don't turn yellow.
6. Grill or broil until done. These cook fairly quickly, approximately 10-15 minutes, or 7 minutes per side depending on your protein. Chicken will take a little longer. Cook shrimp until pink, approximately 5-7 minutes.
7. Serve with peanut sauce and cucumber sauce.
8. Peanut Sauce: In a saucepan over medium heat, combine water, peanut butter, and garlic. Heat until mixture comes to a boil and thickens. Off heat, add brown sugar, soy sauce, crushed red pepper and lemon juice. Cool before using.
9. Cucumber sauce: In a saucepan, bring vinegar, sugar and salt to a boil. Let cool. Combine cucumbers and onion and cover with the cooled vinegar mixture. Let marinate for 3-4 hours. Add chopped peanuts before serving.