Chicken and Beef Saté

Directions
Contributed by Catsrecipes Y-Group
 * Source: Ladies' Home Journal
 * Makes 8 Servings
 * Prep: 1 Hour
 * Start to Finish: 5 Hours

Ingredients

 * 1¾ cups coconut milk
 * 3 lemongrass stalks, tough outer leaves removed, trimmed, first 4 inchesfrom root end chopped
 * ½ cup finely chopped shallot
 * 4 tablespoons fresh lime juice, or to taste
 * 2 tablespoons Asian fish sauce (nuoc nam or nam pla)
 * 1 tablespoons + 2 teaspoons packed light brown sugar
 * 1½ tablespoons finely chopped garlic
 * 2 teaspoons coarse salt
 * 1 teaspoon ground cumin
 * 1 teaspoon turmeric
 * 1 (1½ pounds) skirt steak, cut crosswise into 24 (1-by-5-inch) strips
 * 1½ pounds boneless skinless chicken breasts, cut diagonally into 18 (1-by-5-inch) strips
 * 1 tablespoon vegetable oil, plus additional for grill
 * 2 tablespoons + 1 teaspoon purchased red curry paste
 * 1 cup roasted salted peanuts, finely ground
 * ¼ cup chopped fresh cilantro
 * 42 (8-inch-long) bamboo skewers (soaked in water 30 minutes)
 * ⅓ cup seasoned rice vinegar
 * 3 tablespoons granulated sugar

Directions

 * 1) Pulse together coconut milk, the lemongrass, shallot, 2 tablespoons juice, the fish sauce, 2 teaspoons brown sugar, the garlic, salt, cumin, and turmeric in a food processor until smooth.
 * 2) Divide mixture between 2 resealable plastic bags, place steak in one and chicken in the other, then seal bags and turn until meat is coated well.
 * 3) Marinate, chilled, at least 4 hours or overnight, placing bags in large bowls to catch any leaks.
 * 4) Heat oil in a small heavy saucepan over moderate heat.
 * 5) Add curry paste and remaining 1 tablespoon brown sugar; cook, stirring, until sugar dissolves,about 2 minutes.
 * 6) Remove pan from heat and whisk in remaining ¾ cup coconut milk, the peanuts, cilantro, and remaining 2 tablespoons juice (or to taste),for peanut dipping sauce.
 * 7) Remove steak and chicken from marinade (discard marinade) and thread on drained skewers.
 * 8) Preheat grill and lightly oil rack.
 * 9) Combine vinegar and granulated sugar in a small saucepan; bring to a simmer.
 * 10) Cook, stirring, until sugar dissolves, about 2 minutes, for basting sauce.
 * 11) Grill meat, brushing both sides with basting sauce during last minute of cooking, turning once, until chicken is cooked through, about 4 minutes, and steak, turning once, about 2 minutes for medium-rare (discard remaining basting sauce).
 * 12) Arrange skewers on a platter and serve with peanut dipping sauce.