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Ingredients

• 1-3/4 cups  coconut milk
• 3   lemongrass stalks, tough outer leaves removed, trimmed, first 4 inches from root end chopped
• 1/2 cup  finely chopped shallot
• 4 tablespoons  fresh lime juice, or to taste
• 2 tablespoons  Asian fish sauce (nuoc nam or nam pla)
• 1 tablespoons plus 2 teaspoons  packed light brown sugar
• 1-1/2 tablespoons  finely chopped garlic
• 2 teaspoons  coarse salt
• 1 teaspoon  ground cumin
• 1 teaspoon  turmeric
• 1 (1-1/2 pounds)  skirt steak, cut crosswise into 24 (1-by-5-inch) strips
• 1-1/2 pounds  boneless skinless chicken breasts, cut diagonally into 18 (1-by-5-inch) strips
• 1 tablespoon  vegetable oil, plus additional for grill
• 2 tablespoons plus 1 teaspoon  purchased red curry paste
• 1 cup  roasted salted peanuts, finely ground
• 1/4 cup  chopped fresh cilantro
• 42 (8-inch-long)  bamboo skewers (soaked in water 30 minutes)
• 1/3 cup  seasoned rice vinegar
• 3 tablespoons  granulated sugar

Description

Skirt Steak And Chicken Strips Are Marinated In A Coconut Milk And Lemongrass Mixture, Then Grilled And Served With A Peanut Dipping Sauce In This Dinner Recipe.

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