If I see a dish or drink using coconut milk on the menu, there’s a big chance I’ll be ordering it. Coconut milk possesses an almost magic-like flavor and textural quality that transposes whatever it touches into a whole other world of yum.
My family also likes to cook with coconut milk at home in our own kitchen. One of our favorite recipes is Coconut Curry Chicken Soup and another is from my friend Stephanie of fresh tart…her heavenly Beef Braised in Coconut Milk is absolutely amazing. Both of these dishes are pure comfort, and I tend to make them when the weather is cooler.
And when it’s summer, and I don’t want to heat up the house with the stove…this grilled Coconut Beef Satay with Peanut Sauce fills in oh so nicely!
The dish is filled with many of my favorite flavors, beyond the coconut milk – beef, green curry paste, cumin, peanut butter, and ginger. I like to serve the satay alongside some simply grilled veggies and pineapple slices for a light summer meal. And if I’m wanting something a bit more substantial, I’ll cook up a pot of rice. Which only means that I’ll be eating more of that peanut sauce, as it’s irresistible swirled through the rice.
Do you have a favorite summer recipe that uses coconut milk?
- 1-1/2 lbs. beef flank steak or sirloin, 1'' to 1-1/2'' thick, and very cold
- 3/4 c. canned coconut milk
- 3 T. prepared Thai green curry paste
- 3 T. firmly packed brown sugar
- 1 T. fish sauce
- 1 tsp. ground cumin
- 1/4 tsp. turmeric
- kosher salt and freshly ground black pepper, to taste
- fresh lime wedges, optional, for squeezing on the satays before eating
- 1/2 c. creamy peanut butter
- 1/2 c. coconut milk
- 1 T. honey
- 1 T. sesame oil
- 2 T. rice vinegar
- 1 T. soy sauce
- 2 cloves garlic, minced
- 1 T. fresh minced ginger
A couple things to note: If using wooden skewers, soak them for at least 30 minutes before threading on the beef. The steak needs to be sliced very thinly. It helps to place the steak in the freezer for about 30 minutes prior to slicing.
Slice the steak against the grain into very thin strips. In a large bowl, whisk together the coconut milk, green curry paste, brown sugar, fish sauce, cumin, and turmeric. Add the steak strips and mix to coat evenly. Cover and set aside to marinate at room temperature for 1 hour or refrigerate for up to 24 hours.
Heat your grill to high. Make sure your grates are clean. Thread beef strips onto skewers and then sprinkle with salt and pepper.
When the grill is hot, oil the grates well and then grill the satays, turning when the steak chars. The thin slices of beef will not take long to cook, about 3 to 5 minutes total. Take care to not overcook. Transfer skewers to serving platter. Serve with peanut sauce, rice, and a variety of grilled fruits and veggies.
In a small bowl, stir together all ingredients. If you have an immersion blender, use it just a bit to incorporate everything together. Cover and refrigerate until ready to use.
from a farmgirl's dabbles