Ingredients:

For the marinade in order of cooking.

2 teaspoon of oil
5 g ground fresh turmeric
2 g curry powder
7 g of ground coriander root and garlic
3 g of pandanus leaf, finely sliced
1g of white pepper
2g sugar
1g salt
1g seasoning or soya sauce
120g coconut milk

160g lamb meat, cut into 8 thin strips each about 2.5 wide and 6cm long

Instructions:

1/ Stirfry for about 5 minutes for medium well or alternatively skewer and BBQ.

Makes one serving of four satays.

Notes: Use fresh herbs and don’t be lazy with the fresh turmeric it makes this marinade shine.
You could also use this Thai marinade when BBQing, just multiply ingredients to get more marinade, it works great on seafood, chicken and beef.

Base Flavour Pattern:
Should taste sweet first followed very closely behind by salt.  Do not let your seasoning override your beautiful fresh herb base, let there flavours shine forth.

Serve:
Serve with peanut sauce.  You can buy in a jar or wait for my Blog recipe coming in the future