Recipe: Satay Shrimp

`INGREDIENTS:`
1 pound shrimp	1/4 cup vegetable oil	2 cloves garlic, minced
1 onion, chopped	1/2 to 1 teaspoon ground dried red chile peppers	3 kaffir lime leaves
1/2 teaspoon curry powder	1 tablespoon chopped fresh lemongrass	1 cup coconut milk
1/2 cup milk	1 2-inch cinnamon stick	3 bay leaves
2 teaspoons tamarind sauce	1 to 3 tablespoons fish sauce	3 tablespoons dark brown sugar
3 tablespoons lemon juice	1 cup chunky peanut butter	3 cups water
Garnish: 1 cup chopped cabbage	1 tomato, cut into wedges

`1`	Shell and devein shrimp; set aside. Heat oil in a skillet to medium-high heat and saute garlic, onion, red chile peppers, kaffir lime leaves, curry powder and lemongrass for 2 to 3 minutes. Stir in coconut milk, milk, cinnamon stick, bay leaves, tamarind sauce, fish sauce, brown sugar, lemon juice and peanut butter; mix well. Reduce heat and cook, stirring frequently, until sauce thickens, about 30 minutes. Be very careful sauce does not stick to bottom of pan. Bring water to a boil; add shrimp and cook 3 minutes. Place chopped cabbage on serving platter and top with shrimp and tomato wedges. Pour on sauce.