Thai Green Curry Beef Skewers with Peanut Coconut Sauce

GF DF

Serves: 4

Ingredients:

FOR THE BEEF SKEWERS

500g grass-fed beef mince

2 tbsp MARION’S Kitchen Thai Green Curry Paste

1 garlic clove, grated

1 tsp grated ginger

1 tbsp MARION’S Kitchen Crispy Chilli Oil 

1 egg (to bind)

¼ cup almond flour

Salt & pepper

Wooden skewers (soak if BBQ’ing)

FOR THE STICKY RED CURRY PEANUT SAUCE

1 tbsp MARION’S Kitchen Red Curry Paste

½ cup coconut milk

2 tbsp peanut butter (crunchy or smooth)

1 tbsp lime juice

1 tsp maple syrup or honey

1 tsp tamari or fish sauce 

Pinch of chilli flakes (if you like it spicy)

FOR THE SIMPLE ASIAN SALAD BASE

1 cup shredded wombok (or cos lettuce if unavailable)

1 small carrot, julienned

½ red capsicum, thinly sliced

½ cup bean sprouts or thin cucumber slices

Handful mint + coriander leaves

¼ cup chopped roasted peanuts, for crunch

Juice of 1 lime

1 tsp tamari or fish sauce

2 spring onions, finely sliced

Method:

To make the beef skewers, mix everything in a bowl, hands are best. Divide into 4 even portions and shape each one around a skewer like a long football. Chill for 15 mins (helps them hold shape). Grill on MAKO cookware  8 to 10 mins, rotating until browned and juicy.

To make the sticky red curry peanut sauce, in a small saucepan or frypan, sauté the red curry paste for 30 sec until fragrant. Add peanut butter and coconut milk, whisking to combine. Stir in lime, tamari, and maple. Simmer gently for 5 to 7 mins until thickened and glossy. Add a splash of water if needed.

To make the salad. Place all ingredients in a bowl and toss with the lime juice and tamari. 

Lay a bed of salad on each plate or on a large shared platter. Top with skewers straight off the grill. Drizzle warm red curry peanut sauce over everything. Garnish with crushed peanuts and spring onion to serve.