PREPARATION:

Satays:

1. Place the coconut milk, curry paste, soy sauce, fish sauce, sesame oil, brown sugar, crushed red pepper, ground coriander, ground cumin, minced ginger and 1 tablespoon minced garlic into a large bowl and mix well. Then, separate an even amount of sauce into 3 medium sized bowls.
2. Slice the chicken breasts crosswise into strips, about 3 inches long and ½ inch wide. Place the chicken in one of the marinade bowls. Repeat with the steak and place in the second bowl. Roughly chop the vegetables into 1-inch cubes and place into the last marinade. Cover the bowls with plastic wrap. Refrigerate and marinate for at least 2 hours, turning once halfway.
3. While meats and veggies are marinating, soak the skewers in warm water for at least 30 minutes.
4. Preheat a grill pan to high heat.
5. Thread the chicken, steak and vegetables onto separate skewers and place onto grill pan. Cook the satays until lightly golden, 5 to 7 minutes and chicken is cooked through.

Peanut Dipping Sauce:

1. In a food processor, combine the green onions, cilantro, jalapeno, garlic and ginger. Process on high for 30 seconds, stopping to scrape down the sides of the bowl as needed.
2. Add the peanut butter and sesame oil and process for 30 seconds, stopping to scrape down the sides of the bowl as needed.
3. Add the fish sauce and lime juice and process to blend, 30 seconds more. Add the coconut milk, hoisin sauce, honey, curry paste, and rice wine vinegar, processing until smooth and scraping down the sides as needed. Transfer the sauce to a dipping bowl and serve at room temperature with satays. Garnish with crushed peanuts.

   Editor's Note: Look for grass-fed beef wherever possible.