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1
If using bamboo skewers, soak in water for at least 30 minutes so that they don't burn on the grill.
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2
In a food processor, combine the shallot, garlic, ginger, chile sauce, cumin, coriander, salt and 1/4 cup water.
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3
Puree to create a paste.
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4
In a small saute pan over medium-high heat, fry the paste in the 2 tablespoons peanut oil until it boils and the aroma is apparent, 1 to 2 minutes.
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5
Allow to cool to room temperature.
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6
Cut the flank steak on the bias and against the grain into slices 1/3 inch thick and 5-6 inches long.
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7
Place in a small bowl.
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8
Cut the chicken into slices 1/2 inch thick and 5-6 inches long.
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9
Place into a separate small bowl.
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10
Place half the paste in each bowl and toss the meat to coat completely.
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11
Cover each bowl with plastic wrap and refrigerate for at least 30 minutes or as long as 4 hours.
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12
Thread the beef and chicken slices on skewers.
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13
To make the peanut sauce: in a food processor grind the peanuts until they are like fine cornmeal.
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14
In a medium saucepan, combine the ground peanuts with 1/2 cup of the coconut milk, the brown sugar, lime juice, red curry paste, and 1/2 cup water.
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15
Bring to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until the sauce is as thick as yogurt, about 10-15 minutes.
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16
Stir in the cilantro.
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17
Keep warm over low heat.
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18
If the sauce thickens too much, stir in as much of the remaining coconut milk as needed to achieve a good consistency.
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19
Brush the cooking grate with peanut oil.
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20
Grill the beef directly over medium heat, turning once, for about 4 minutes for medium rare.
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21
Grill the chicken directly over medium heat, turning once, until opaque throughout, about 4 minutes.
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22
Serve the satay warm with the peanut sauce.
