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?
Coconut Beef Satay with Peanut Sauce
Ingredients
Coconut Beef Satay
- 1½ pounds beef flank or top sirloin steak, 1” to 1½” thick, and very cold
- ¾ cup full-fat coconut milk
- 3 tablespoons prepared Thai green curry paste (I like Thai Kitchen brand)
- 3 tablespoons firmly packed brown sugar
- 1 tablespoon fish sauce
- 1 teaspoon ground cumin
- ¼ teaspoon ground turmeric
- kosher salt & freshly ground black pepper, to taste
- fresh lime wedges, for squeezing over the satays before eating
Peanut Sauce
- ½ cup creamy peanut butter (such as Jif)
- ½ cup full-fat coconut milk
- 2 tablespoons honey
- 1 tablespoon toasted sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon chili garlic paste (add more if you like it spicy)
- 1 tablespoon finely minced fresh ginger
- 2 large cloves garlic, finely minced
- finely chopped peanuts, for garnish
Instructions
Coconut Beef Satay
- Note: If using wooden skewers, soak them in water for at least 30 minutes before adding the beef. The beef should be sliced very thinly – it helps to place it in the freezer for about 30 minutes prior to slicing.
- Slice the beef 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 beef strips and mix to coat evenly. Cover and place in refrigerator to marinate for 1 hour or overnight.
- Thread beef strips onto skewers, winding back and forth in an S shape (should look similar to old-fashioned ribbon candy). Sprinkle with salt and pepper.
- Heat grill to high. Make sure the grates are clean, then oil the grates. Grill the skewers, turning after the steak shows nice char marks. 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 a serving platter and serve with peanut sauce.
Peanut Sauce
- In a small bowl, stir together all ingredients. If you prefer a totally smooth sauce, use an immersion blender to blend everything together. This can be made a day in advance – just store in an airtight container in the refrigerator until ready to use. Add a sprinkle of chopped peanuts over the sauce right before serving.
Nutrition Information:
Looks delicious and you had me at… coconut milk! My family loves these two dishes from MelsKitchenCafe.com and they’re sooooo yummy! I just found your blog and I’m excited to start exploring and trying things! :) Thanks! :)
You have to try them:
http://www.melskitchencafe.com/2009/09/basil-chicken-in-coconut-curry-sauce.html
http://www.melskitchencafe.com/2008/11/coconut-chicken-curry.html
You truly always amaze me with your beautiful, delicious food.
I discovered Thai food a few years ago, and now I can’t get enough of that coconut + peanut + curry combination! I totally addicted.