In this recipe
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Red Curry Paste
Thai chilies, garlic, lemon grass, galangal ginger and kaffir lime give this curry paste a delectably versatile flavor.
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Coconut Milk
The highest grade available, coming from the first pressing. Think of it as extra virgin Coconut Milk!
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Fish Sauce
Fish Sauce is an essential element in Thai cooking, used as other Asian cultures use soy sauce.
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Beef Satay
26 to 30 satays
Assembly time: 15 minutes
Marinating time: 6 hours or overnight
Grilling time: 6 minutes
1 tablespoon Red Curry Paste 1-13.5 oz can Coconut Milk 1 tablespoon and 1 teaspoon Fish Sauce 1 tablespoon minced ginger 1 lb top round or sirloin tips, cut into thin strips 30 bamboo skewers
30 bamboo skewers, soaked in warm water for at least 30 minutes
- In a medium saucepan, heat 1/4 can of the Coconut Milk with the Red Curry Paste. Stir until smooth and bubbling.
- Turn off heat. Add the remaining Coconut Milk, Fish Sauce and minced ginger. Stir well and pour into shallow dish.
- Add the beef, making sure each piece is well coated. Cover and refrigerate for six hours or overnight.
- Preheat grill or broiler. Thread meat onto skewers.
- Grill 3 minutes on each side or until done.
Beef Satay
Nutrition Facts:*
CALORIES: 160
FAT: 10g
CHOLESTEROL: 35mg
SODIUM: 340mg
CARBS: 2g
PROTEIN: 13g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com
