Prep 15 mins
Cook 1 hr
These are delicious. Use chicken or pork if you want instead of beef. from chef2chef Note: if you don't have macadamia nuts sub peanuts. Passive time includes marinade time. servings is a guesstimate since i eat loads at once of these.
- 1 1⁄2 lbs beef sirloin or 1 1⁄2 lbs tenderloin
- 1 tablespoon fish sauce
- 1⁄4 cup soy sauce
- 14 ounces coconut milk
- 2 tablespoons gingerroot (minced)
- 2 tablespoons garlic (minced)
- 3 tablespoons lime juice
- 1 tablespoon curry powder
- 1⁄4 cup honey
- 2 tablespoons vegetable oil
- 1 1⁄2 tablespoons gingerroot (minced)
- 1 tablespoon garlic (minced)
- 3 large shallots (peeled and sliced)
- 1 lemongrass (sliced)
- 6 pieces kaffir lime leaves (sliced)
- 1 teaspoon turmeric
- 1 tablespoon coriander seed (whole)
- 2 tablespoons brown sugar
- 2 tablespoons lime juice
- 14 ounces coconut milk
- 2 1⁄2 cups macadamia nuts (whole)
- For satays:
- slice beef thinly and then into 1" strips.
- Thread the beef onto the skewers and place in a shallow pan.
- For marinade:
- Combine fish sauce, soy sauce, coconut milk, ginger, garlic, lime juice, curry powder and honey together until well mixed in medium-sized bowl. Pour over the top of skewers. Cover and refrigerate for at least 30 minutes, and up to 2 hours.
- For sauce:
- Heat oil in medium saucepan and add the ginger, garlic, shallots, lemongrass and kaffir lime. Sauté over medium heat for 5 minutes. Add the turmeric, coriander seed, brown sugar, lime juice, coconut milk and macadamia nuts. Bring to a boil, then simmer for 10-15 minutes until nuts have softened.
- Puree sauce in food processor or blender until there are no more lumps. Let cool completely.
- Remove satays from marinade, pat dry and grill over high heat until the meat is just cooked through.
- Serve hot with cool dipping sauce.
Don't let the amount of ingredients put you off, this is easy to put together and delicious! The only ingredient I couldn't get was the kaffir lime leaves and I just used some lemon zest instead. I grilled the satays in the oven and served it up with some plain basmati rice and a cool cucumber salad.
Wonderful dish! The meat was great tasting without the dipping sauce, but the sauce really added an extra punch to the meal. I am going to try this with chicken also! And the sauce would be great hot over rice.
These were great and I felt as though I were off in the far away lands of Africa while eating them. A very authentic tasting recipe with many authentic ingredients. The only thing I didn't use was lemongrass as the Oriental market was out (but they did have the Kaffir leaves!) and my plant isn't big enough to cut yet. I halved the recipe for myself and my daughter. Although this didn't get posted in time for the tour, I made this during ZWT4 while traveling around with the fabulous Babes of Zaarland.