| INGREDIENTS : |
- 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).
|
Nam Jim Satay (Peanut Sauce)
|
- 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
|
Ref : http://www.thailandlife.com |
