Red Curry Beef Satay

Assembly time: 15 minutes
Marinating time: 6 hours or overnight
Grilling time: 6 minutes
26 to 30 satays
Red Curry Beef Satay
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.
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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

  1. In a medium saucepan, heat 1/4 can of the Coconut Milk with the Red Curry Paste. Stir until smooth and bubbling.
  2. Turn off heat. Add the remaining Coconut Milk, Fish Sauce and minced ginger. Stir well and pour into shallow dish.
  3. Add the beef, making sure each piece is well coated. Cover and refrigerate for six hours or overnight.
  4. Preheat grill or broiler. Thread meat onto skewers.
  5. Grill 3 minutes on each side or until done.

In This Recipe

A Taste of Thai Red Curry Paste
This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.
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A Taste of Thai Fish Sauce
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.
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A Taste of Thai Unsweetened Coconut Milk
Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
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Red Curry Beef Satay

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.
Red Curry Beef Satay

Time

Assembly time: 15 minutes
Marinating time: 6 hours or overnight
Grilling time: 6 minutes

Yield

26 to 30 satays

Ingredients

  1. 1 tablespoon Red Curry Paste
  2. 1-13.5 oz can Coconut Milk
  3. 1 tablespoon and 1 teaspoon Fish Sauce
  4. 1 tablespoon minced ginger
  5. 1 lb top round or sirloin tips, cut into thin strips
  6. 30 bamboo skewers

Directions

  1. In a medium saucepan, heat 1/4 can of the Coconut Milk with the Red Curry Paste. Stir until smooth and bubbling.
  2. Turn off heat. Add the remaining Coconut Milk, Fish Sauce and minced ginger. Stir well and pour into shallow dish.
  3. Add the beef, making sure each piece is well coated. Cover and refrigerate for six hours or overnight.
  4. Preheat grill or broiler. Thread meat onto skewers.
  5. Grill 3 minutes on each side or until done.
https://atasteofthai.com/thai-recipes/red-curry-beef-satay