Red Curry Beef Satay

Assembly time: 15 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

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

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.

Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.

This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.

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.