Satay Beef

Satays are one of Thailand's most popular appetizers.

Marinade:

1/3 cup (3 fl oz/90 ml) coconut milk
2 tablespoons fresh cilantro/coriander leaves (bai pak chee)
3 tablespoons sugar
1 tablespoon yellow curry powder
1/3 cup (3 fl oz/90 ml) fish sauce (nam pla)
1 tablespoon oil

8 oz (250 g) sirloin or flank steak, cut in long narrow strips 1 in (2.5 cm) wide and 3 in (7.5 cm) long

How to cook:

1. In a large bowl mix together all the ingredients for the marinade. Dip each piece of meat in the sauce and set aside. Cover and leave in refrigerator for 15 minutes.

2. Weave each strip of meat onto an 8-in (20-cm) skewer lengthwise.

3. Broil/grill for 5 minutes o each side or pan-fry. To pan-fry, brush a large non-stick pan with coconut milk or leftover marinade and pan-fry meat for 2-3 minutes on each side. Brush the meat with the sauce as it is turned.

4. Serve with peanut sauce (nam jim satay).

SERVES 4

Nam Jim Satay
Peanut Sauce

This richly flavored sauce is usually served with satays.

1 3/4 cups (14 fl oz/440 ml) coconut milk
2 tablespoons red curry paste
1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)
3 tablespoons sugar
1 cup (8 oz/250 g) ground roasted peanuts

Combine all the ingredients in a medium saucepan and simmer for 15 minutes, stirring constantly.

MAKE 2 1/2 CUPS

Information from: "Thailand the Beautiful Cookbook". Buy this and other cooks book at amazon.com.