| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Grains, Seafood |
Thai |
Good, Morning, America |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Canned unsweetened condensed milk |
| 2/3 |
c |
Minced shallots |
| 2 |
tb |
Brown sugar |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Minced garlic |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Ground coriander |
| 1 |
lb |
Boneless beef sirloin |
| 1 |
c |
Canned unsweetened coconut milk |
| 1/2 |
c |
Creamy peanut butter |
| 4 |
ts |
Firmly packed light brown sugar |
| 1 |
tb |
Fish sauce |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Canned Thai Massaman curry paste |
| 1/2 |
ts |
Curry powder |
| 1/2 |
c |
Hot water |
| 2 |
ts |
Fresh lime juice |
INSTRUCTIONS
REST
Place in a shallow dish: Beef sirloin, cut across the grain into strips
about
3 x 1 1/2 inches
Add the marinade, toss to coat the beef strips throughly, cover, and let
stand for up to 24 hours.
Prepare a medium-hot charcoal fire or preheat the broiler.
Combine in a medium saucepan: coconut milk, peanut butter, brown sugar,
fish sauce, soy sauce, Thai Massaman curry paste and curry powder Whisk in
thoroughly: 1/2 cup hot water
Simmer, stirring occasionally, over low heat until the flavors are
well-blended, 15 to 20 minutes. Stir in: lime juice
Serve with Southeast Asian Peanut Dipping Sauce Yield: 6 to 8 appetizer
servings To order GMA recipes or to subscribe yearly please call:
1-800-543-4GMA Single recipes $3 / Yearly $14.95
Busted by Barb on 2/20/98
NOTES : You can substitute strips of boneless chicken breast for the beef
in this recipe. Grill the chicken longer than the beef, about 3 minutes
each side. Before removing the satay from the grill, cut into one of the
pieces of chicken to be sure it is cooked all the way through. Process in a
blender a food processor until smooth:
Recipe by: The Joy of Cooking
Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Mar 17,
1998
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