The following recipe is from Scripps Networks’ “Great Taste” event of May 4, 2002.
| Level: | Intermediate |
| Total: | 1 hr 19 min |
| Prep: | 1 hr |
| Inactive: | 4 min |
| Cook: | 15 min |
| Yield: | 8 to 10 appetizer servings |
Ingredients
- 1 flank steak (about 2 pounds), very cold (See Cook’s Note.)
- 1/2 cup Thai Red Curry Paste, recipe follows
- 3/4 cup unsweetened coconut milk
- 1/4 cup firmly packed dark brown sugar
- 1 tablespoon Southeast Asian fish sauce
- 1 teaspoon ground turmeric (optional)
- Spray oil
- Peanut Sauce, recipe follows
- 8 dried red chiles, like arbol, stemmed and seeded
- 1 tablespoon coriander seeds
- 2 teaspoons cumin seeds
- 1 teaspoon white peppercorns
- 1/4 cup packed roughly chopped coriander leaves, stems, and roots (cilantro)
- 2 tablespoons Southeast Asian fish sauce
- 2 teaspoons kosher salt
- 1/2 teaspoon ground cardamom (optional)
- 1/4 teaspoon ground nutmeg
- 2 medium fresh red chiles, stemmed and chopped
- 5 cloves garlic
- 3 shallots
- 2 fresh lemongrass stalks (about 6 ounces), trimmed and thinly sliced
- 1-inch piece fresh ginger, peeled and chopped
- 2 tablespoons vegetable oil, like soy, peanut, or corn
- 2 tablespoons coconut cream skimmed from the top of canned coconut milk
- 1 tablespoon plus 1 teaspoon Thai Red Curry Paste, see above
- 1 cup chicken broth, homemade or low-sodium canned
- 1/4 cup unsweetened coconut milk
- 1/4 cup chunky peanut butter
- 1 tablespoon Southeast Asian fish sauce
- 1 tablespoon freshly squeezed lime juice, or more to taste
Instructions
- Using a sharp knife, slice the steak, against the grain and on angle, into thin strips about an inch wide.
- In a large bowl, whisk together the paste, coconut milk, sugar, fish sauce, and turmeric, if using. Add the beef, mix well, and set aside at room temperature to marinate for at least 1 hour.
- Preheat an outdoor grill.
- Thread the beef onto skewers, then lightly spray them with oil. Working in batches grill the beef, over high heat until just cooked through, about 2 to 4 minutes. Transfer the beef skewers to a serving platter and serve with the peanut sauce.
- Toast the dried chiles in a small dry skillet over medium-high heat until smoky and fragrant. Transfer to a medium bowl, cover with hot water, and set aside until softened, about 10 minutes. Drain and roughly chop the chiles.
- Toast the coriander, cumin seeds, and peppercorns in the skillet over medium-high heat until toasted and fragrant. Transfer to a bowl and let cool slightly. Grind the spices in a spice mill (clean coffee grinder).
- In a food processor, combine the chiles, ground spices, and all of the ingredients, except for the oil, and puree into a paste. Gradually add the oil with the machine running, and puree until smooth. Store the paste in a tightly sealed container in the refrigerator for up to 1 week.
- Stir-fry the coconut cream in a small saucepan over medium heat, until the oil separates and sizzles, about 2 minutes. Add the curry paste and stir-fry until fragrant, about 2 minutes.
- Whisk in the broth, coconut milk, peanut butter, and fish sauce. Bring to a boil over medium-high heat, reduce the heat to maintain a gentle simmer and cook, stirring, until thickened, about 10 minutes. Transfer the sauce to a serving bowl and cool to room temperature. Whisk in the lime juice just before serving.
Reviews
I’ve tried other recipes for peanut sauce without much success. This peanut sauce is FANTASTIC! I did add 1 tablespoon of brown sugar as suggested by another reviewer, and used jarred curry paste. I also ignored the directions (by accident) and just mixed all the ingredients together, brought to a boil and simmered until thick. It still turned out wonderful. The meat was also amazing, and super easy.
This makes the best steak on a stick!!! I cheated and used a can of curry paste, so it was fast and easy preparation. Marinated the meat for 24 hours, cooked for 2 minutes on each side on a gas grill — perfection. I did make the peanut sauce, which was good, and we used it over rice and broccoli — the steak was way too good for any additional condiment(s).
Wonderful
This recipe is great if you like spicy Thai! I did not make the red curry paste but rather bought it at the supermarket. Using 1/2 cup makes a very spicy marinade…I may add slightly less next time. The peanut dipping sauce needs brown sugar! I added about 1 TBSP. after tasting it. It makes a world of difference. Also, I added whole mushrooms and chunks of red pepper to the beef marinade and grilled them as well. To die for! I served it on top of jasmine rice which is the perfect accompainment because of its sweetness. My husband loved this recipe as well. Enjoy!