This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.
Red Curry Beef Satay
Assembly time: 15 minutes
Marinating time: 6 hours or overnight
Grilling time: 6 minutes
Marinating time: 6 hours or overnight
Grilling time: 6 minutes
26 to 30 satays
Assembly time: 15 minutes
Marinating time: 6 hours or overnight
Grilling time: 6 minutes
Marinating time: 6 hours or overnight
Grilling time: 6 minutes
26 to 30 satays
Red Curry Paste and ginger makes a spicy satay. It’s an any-time Thai favorite, which makes great finger food or a main course meal.
Ingredients
- 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
Directions
- 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.
In This Recipe
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.
Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.