SPICY SATAY SKEWERS with THREE DIPPING SAUCES

Something for everyone...grilled marinated meat, poultry,
tofu or vegies on skewers with three very tangy dipping sauces

Choose from one or more of the following to equal 1 kg:
boneless skinless chicken
boneless lamb, beef or pork
firm tofu

small new potatoes,yams or sweet potatoes

Marinade for 1 kg:
1/4 cup chopped onion
2 cloves garlic, chopped
2 tablespoons chopped ginger
2 tablespoons chopped coriander
1 teaspoon curry powder
3/4 cup coconut milk
2 tablespoons soy sauce
2 tablespoons lime juice
1 1/2 tablespoons brown sugar

Fiery Coconut Peanut Dipping Sauce:
1 cup FIERY COCONUT CHILLI SAUCE
1/2 cup chunky peanut butter
hot water

Sweet Chilli Dipping Sauce:
1 cup SPICY SWEET CHILLI SAUCE
juice from 1 lime
2 tablespoons soy sauce
hot water

Mango Chilli Dipping Sauce:
1 cup SMOKIN'MANGO CHILLI SAUCE
1/4 cup chopped coriander
hot water

Cut chicken into medium strips. 
Cut meat and  tofu and into medium cubes.
Cut vegetables into cubes or thick slices that will lay flat on a grill. 
Parboil until just tender.
Make marinade by combining all ingredients in a food processor (or blender). 
Pour over  whatever you have chosen to grill. 
If using two or more, keep in separate bowls and divide marinade accordingly. 
Marinate for at least 2 hours.  Tofu can be marinated for several days.

Make dipping sauces by combining the ingredients for each and transfer to serving bowls.

Thread marinated pieces onto bamboo or metal skewers.  Grill until cooked, turning several times.
Alternatively, skewers can also be broiled.  
As an appetizer, serve from a platter with the dipping sauces. 
For a meal, serve on a bed of rice with sauces and a salad on the side.