8 oz Presoaked Chinese mushrooms

–THE MARINADE–
1 ts Finely chopped galangal
1 ts Finely chopped lemon grass
1 ts Kaffir lime leaf
–(finely chopped)
2 Coriander roots
4 sm Garlic cloves
— coarsely chopped
1/2 ts Curry powder
1 tb Light soy sauce
2 tb Sugar
1 ts Powdered coriander seed
1 ts Ground cumin
1 ts Salt
2 tb Oil
1/2 c Coconut milk

THE PEANUT SAUCE
1 tb Oil
1 tb Red curry paste
1 c Coconut milk
2 tb Sugar
1/4 ts Salt
1 tb Lemon juice
3 tb Ground roast peanuts

Taking each mushroom as a rough circle cut towards centre in a spiral to
make one long strip as if peeling an apple in one go. Set aside. THE
MARINADE: In a mortar pound together the galangal, lemon grass, lime leaf,
coriander roots and garlic to form a paste. Place this in a mixing bowl and
stir in all the other ingredients, mixing well. Place all the mushroom
strips in this marinade and leave for at least 30 minutes. PEANUT SAUCE: In
a wok or frying pan/skillet, heat the oil, add the curry paste and fry
briefly until it blends with the oil. Add the coconut milk, lower the heat
and stir well until a rich red colour appears. Add the remaining
ingredients, stirring constantly until a thick sauce is formed, and set
aside. Take the mushroom strips from the marinade and thread each one on to
a satay stick. Grill/broil until cooked through. Serve with the peanut
sauce and fresh cucumber pickle. Little triangles of toast may also be
served for those who wish to mop up more sauce.