| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy, Seafood | Thai | Beef | 8 | Servings |
INGREDIENTS
| 1 | kg | Beef fillet steak — |
| Trimmed | ||
| MARINADE | ||
| 1 | c | Coconut milk |
| 1 | ts | Turmeric |
| 1 | ts | Curry powder |
| 2 | ts | Nam pla (fish sauce) |
| SAUCE | ||
| 2 | tb | Curry paste |
| 1 | c | Thick coconut milk |
| 3 | tb | Crunchy peanut butter |
INSTRUCTIONS
STEP ONE: PREPARE MEAT Cut beef fillet in slices, then cut slices into thin strips and thread onto bamboo skewers. STEP TWO: PREPARE MARINADE Mix marinade ingredients together, pour into a shallow tray and place satays in marinade. Marinade for at least 2 hours, turning from time to time so they are coated with the marinade on all sides. STEP THREE: TO MAKE SAUCE Fry curry paste in a frying pan for a few minutes, add coconut cream and heat well. Add peanut butter and stir until all ingredients are well combined. STEP FOUR: TO COOK SATAYS Cook satays on barbecue, turning once. They should only take a few minutes. Serve with sauce. Recipe By : Vogue Cookbook 1989 From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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