Place in a shallow dish: Beef sirloin, cut across the grain into strips about 3 x 1 1/2 inches Add the marinade, toss to coat the beef strips throughly, cover, and let stand for up to 24 hours. Prepare a medium-hot charcoal fire or preheat the broiler. Combine in a medium saucepan: coconut milk, peanut butter, brown sugar, fish sauce, soy sauce, Thai Massaman curry paste and curry powder Whisk in thoroughly: 1/2 cup hot water Simmer, stirring occasionally, over low heat until the flavors are well-blended, 15 to 20 minutes. Stir in: lime juice Serve with Southeast Asian Peanut Dipping Sauce Yield: 6 to 8 appetizer servings To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95 Busted by Barb on 2/20/98 NOTES : You can substitute strips of boneless chicken breast for the beef in this recipe. Grill the chicken longer than the beef, about 3 minutes each side. Before removing the satay from the grill, cut into one of the pieces of chicken to be sure it is cooked all the way through. Process in a blender a food processor until smooth: Recipe by: The Joy of Cooking Posted to MC-Recipe Digest by "firstname.lastname@example.org"
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|Serving Size: 1 Serving (1067g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1143 (55%)|
|Amt Per Serving||% DV|
|Total Fat 127g||169 %|
|Saturated Fat 37.1g||186 %|
|Monounsaturated Fat 69.6g|
|Polyunsanturated Fat 10.5g|
|Cholesterol 235.9mg||73 %|
|Sodium 2829.9mg||98 %|
|Potassium 3298.3mg||87 %|
|Total Carbohydrate 116.9g||34 %|
|Dietary Fiber 8.4g||33 %|
|Sugars, other 108.5g|
|Protein 127.1g||182 %|
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Calories per serving: 2066
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