Recipe Cuisine: Thai
Theme: Soul Spicy
Beef Satay Skewers
By: Ilda Ramos
Ingredients
- 750g beef rump
- 2 tsp Valcom red curry paste
- 2 tbsp Keens curry powder
- 1/4 cup coconut milk
- 1/2 tsp baking soda
- 1 tsp white sugar
- 1 tsp salt
- 16 bamboo skewers
Product used in recipe
- VALCOM - CURRY PASTE RED
Method
- Dice rump into small cubes and place in bowl. Mix marinade ingredients - curry paste, curry powder, bonus milk, baking soda, salt/pepper - together in a small bowl.
- Pour marinade over beef pieces and mix well to coat evenly. Place in fridge overnight. Do not shorten the marinating period as it needs overnight for baking soda to tenderise the beef.
- Thread 4 beef cubes per bamboo skewer.
- Heat pan on medium high. Add oil to pan.
- Arrange skewers on pan and cook 2-3 minutes per side - around 10 minutes in total minimum and you’ll get a nice char on beef. Cooking for this long is essential as it actually prevents the beef from becoming chewy due to baking soda.
- Serve with rice and satay dipping sauce
