Malaysian Beef Satay
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!"
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INGREDIENTS
Nutrition- 1
- 1tablespoon vegetable oil
- 1teaspoon fennel seed
- 1teaspoon fenugreek seeds
- 2
- 2
- 1tablespoon Thai red curry paste
- 7fluid ounces coconut milk
- 1
- 1tablespoon lime juice
- 2fluid ounces fish sauce
- 2tablespoons chunky peanut butter
- 1
- 2
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DIRECTIONS
- If you're using wooden skewers, soak them for 30 minutes prior to grilling so they don't burn.
- Heat oil in a frying pan, add the fennel and fenugreek and fry until they start to pop (30 seconds to 1 minute).
- Add the chillies, garlic, and curry paste. Fry another 2 minutes, stirring.
- 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).
- Heat grill to high. Skewer the meat and grill 8-10 minutes or until cooked.
- While meat is grilling, place red chile, lime juice, fish sauce, peanut butter, peanuts, and green onions in a small saucepan and heat.
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