Tamarind Satay (Holland America)

3/4 cup unsalted peanuts

1 tablespoon granulated sugar

2 tablespoons peanut oil

1 tablespoon red curry paste

1 1/2 cups unsweetened coconut milk

1 tablespoon soy sauce

1 1/2 tablespoons fresh lime juice

36 (6- or 8-inch) bamboo skewers

1 1/4 cups soy sauce

1/4 cup red curry paste

1/4 cup minced garlic

1/3 cup fresh lime juice

2 1/4 teaspoons ground coriander

3/4 cup peanut oil

3/4 cup honey

1 pound boneless sirloin or flank steak

1 pound boneless, skinless chicken breasts, well trimmed, cut lengthwise into 1/2-inch-wide strips

1 pound peeled and deveined medium shrimp

Place the peanuts and sugar in the bowl of a food processor and pulse until finely chopped.

Heat the peanut oil over medium heat in a medium saucepan. Whisk the curry paste and coconut milk into the peanut oil. Stir in the peanut mixture. Bring to a boil, stirring constantly. Remove from the heat and allow to cool slightly.

Pour mixture back into the food processor and blend until smooth. If not using immediately, cover tightly and refrigerate. Just prior to serving, stir in the soy sauce and lime juice.

Soak the skewers in water for 30 minutes. In a large glass or ceramic bowl, combine the remaining ingredients except for the steak, chicken and shrimp. Whisk until smooth.

Trim and discard any excess fat from the steak. With a meat mallet or small heavy pot, pound the steak into 1/4-inch thickness. Slice the steak into 3/4-inchstrips, about 3 inches long.

Place the steak strips, chicken strips and shrimp in a shallow glass or ceramic dish. Pour the marinade over, remove any air and seal. Refrigerate and let marinate for up to 2 hours.

Preheat a grill or boiler on high. Thread steak, chicken and shrimp separately onto bamboo skewers and grill for 1 to 3 minutes per side, or until cooked through. (Alternatively, you can cook the satays in a hot, ridged grill pan over moderately high heat.) Serve hot or at room temperature with the dipping sauce.