 |
Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
Beef (or pork, or elk, or whatever) marinated in a coconut milk curry, grilled, and drizzled with satay sauce. From The Essential Curries Cookbook by Steer (2008). My roommate said, I don't know what 'satay' is, but we need to make it more often! Ingredients:
1 lb beef steak, cut into long, thin strips (or other meat) |
1 tablespoon vegetable oil |
1 teaspoon fennel seed |
1 teaspoon fenugreek seeds |
2 red chilies, chopped finely |
2 garlic cloves, peeled and crushed (or finely diced) |
1 tablespoon thai red curry paste |
7 fluid ounces coconut milk |
1 red chili pepper, finely diced |
1 tablespoon lime juice |
2 fluid ounces fish sauce |
2 tablespoons chunky peanut butter |
1 tablespoon roasted peanuts, chopped |
2 green onions, finely chopped |
Directions:
1. If you're using wooden skewers, soak them for 30 minutes prior to grilling so they don't burn.
2. Heat oil in a frying pan, add the fennel and fenugreek and fry until they start to pop (30 seconds to 1 minute).
3. Add the chillies, garlic, and curry paste. Fry another 2 minutes, stirring.
4. Remove from heat and mix in the coconut milk. Put mixture in a large ziploc with the meat and marinate at least 30 minutes (overnight is best).
5. Heat grill to high. Skewer the meat and grill 8-10 minutes or until cooked.
6. While meat is grilling, place red chile, lime juice, fish sauce, peanut butter, peanuts, and green onions in a small saucepan and heat.
|
|