This recipe is going to surprise those who know me well. As a rule, I don’t care for coconut and curry. Odd, I know, since these are flavors that most adults crave. But not for me. We all have our quirks, right? I decided it was time to try some new recipes and see if I could change that. And you know what I discovered? I like curry paste and coconut milk. Never thought I would say that. Never say never, right?
My husband, who enjoys both coconut and curry, was thrilled when I served this Beef Satay with Thai Peanut Dipping Sauce for dinner one night. The beef has a great Asian marinade filled with ginger, soy, garlic, and cilantro. Grill the skewers and serve it with the creamy peanut butter sauce. Absolutely divine. Add as much curry as you like to turn up the heat, but I kept the fire minimal since I was making it family-friendly (and, to be honest, cultivating my own taste for curry.)
Another great thing about this recipe? It can be a main dish or an appetizer. Serve it with brown rice and roasted carrots and you have a great weeknight meal. Add it to a party menu, and you have a fabulous appetizer! It’s filling but not heavy, and you can easily substitute chicken for the beef. Dishes that I can serve as an appetizer or a main dish are always a hit with me!
- 1 pound flank steak, cut in ¾ inch strips across the grain
- ⅔ cup Olive OIl
- ½ cup soy sauce
- ⅓ cup fish sauce
- 2 shallots, minced
- 1 cup cilantro, chopped
- 1 tsp pepper
- 2 T ginger, minced
- 2 cloves of garlic, minced
- MIx ingredients together in small bowl. Pour marinade over flank steak and marinate for 2-24 hours.
- Skewer meat before grilling. Preheat grill to medium high and grill for 30 seconds each side.
- Serve with Thai Peanut Dipping Sauce
- 1 cup whole fat coconut milk
- ½ cup natural smooth peanut butter
- 2½ T Brown Sugar
- 2 T apple cider vinegar
- 1 t. ginger, minced
- 1 t. garlic, minced
- 1 T green curry paste
- 2 T. soy sauce
- 1 T fish sauce
- ½ cup hot water
- Combine all ingredients except hot water in a medium saucepan. Once combined whisk in ½ cup hot water and simmer on stove for 15- 20 minutes. Serve with Beef Satay.
- This sauce keeps well in the refrigerator for up to 2 weeks.