Cut the meat into thin strips about 4-inches long. Lightly pound the strips of meat with a mallet, or lacking this, with the back of a small skillet. Thread the strips onto 6-inch bamboo skewers that have been soaked briefly in water. Make the marinade by combining in a blender the vegetable oil, lemongrass, garlic, curry paste, honey, and fish sauce, then process until smooth. Brush the skewered meat with the marinade and allow it to marinate for 1 hour. Cook the satay either in an oven or on a char-grill (the latter is more preferable) for a couple minutes, or until the meat is just done (more care should be made with thoroughly cooking chicken). Serve while hot with peanut sauce (see recipe).
