The following recipe is from Scripps Networks' "Great Taste" event of May 4, 2002.
Recipe courtesy of Food Network Kitchen
Total:
1 hr 19 min
Active:
1 hr
Yield:
8 to 10 appetizer servings
Level:
Intermediate

Ingredients

Thai Red Curry Paste
Peanut Sauce

Directions

Special equipment: Bamboo skewers soaked in warm water for 10 minutes

Using a sharp knife, slice the steak, against the grain and on angle, into thin strips about an inch wide.

In a large bowl, whisk together the paste, coconut milk, sugar, fish sauce, and turmeric, if using. Add the beef, mix well, and set aside at room temperature to marinate for at least 1 hour.

Preheat an outdoor grill.

Thread the beef onto skewers, then lightly spray them with oil. Working in batches grill the beef, over high heat until just cooked through, about 2 to 4 minutes. Transfer the beef skewers to a serving platter and serve with the peanut sauce.

Thai Red Curry Paste

Toast the dried chiles in a small dry skillet over medium-high heat until smoky and fragrant. Transfer to a medium bowl, cover with hot water, and set aside until softened, about 10 minutes. Drain and roughly chop the chiles.

Toast the coriander, cumin seeds, and peppercorns in the skillet over medium-high heat until toasted and fragrant. Transfer to a bowl and let cool slightly. Grind the spices in a spice mill (clean coffee grinder).

In a food processor, combine the chiles, ground spices, and all of the ingredients, except for the oil, and puree into a paste. Gradually add the oil with the machine running, and puree until smooth. Store the paste in a tightly sealed container in the refrigerator for up to 1 week.

Peanut Sauce

Stir-fry the coconut cream in a small saucepan over medium heat, until the oil separates and sizzles, about 2 minutes. Add the curry paste and stir-fry until fragrant, about 2 minutes.

Whisk in the broth, coconut milk, peanut butter, and fish sauce. Bring to a boil over medium-high heat, reduce the heat to maintain a gentle simmer and cook, stirring, until thickened, about 10 minutes. Transfer the sauce to a serving bowl and cool to room temperature. Whisk in the lime juice just before serving.

Cook's Note

Slicing meat thin can be tricky. The meat will be much easier to slice if it is chilled in the freezer until firm.

IDEAS YOU'LL LOVE

Grilled Tuna Steaks

Recipe courtesy of Ina Garten

Greek Grilled Eggplant Steaks

Recipe courtesy of Ree Drummond

Grilled Pork Chops

Recipe courtesy of The Neelys

Grilled Rib-Eye Steak with Brown Butter and Blue Cheese

Recipe courtesy of Bobby Flay

Karri's Steak Marinade

Recipe courtesy of Trisha Yearwood

Steak with Bernaise

Recipe courtesy of Ina Garten

Grilled Thai Beef Salad

Recipe courtesy of Ellie Krieger

Grilled Asparagus Spears

Recipe courtesy of Bob Blumer

"Philly Cheesesteak"

Recipe courtesy of Seth Koslow

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking