With the traditional Thai flavours of LIME, CHILI and PEANUTS, this mouth-watering dish will add wow factor to your next barbecue. For tender and tasty bites, slice your meat against the grain and provide ample time for marinating.
- 1/2 CUP (125 ml) Unsweetened Coconut Milk
- 1/4 CUP (60 ml) Peanut Butter
- 2 TBSP (30 ml) Hot Chinese Chili Sauce
- 1 TBSP (15 ml) Ginger, finely grated
- 1 Lime
- 1 1/2 TSP (7 ml) Granulated sugar
- 1 1/2 TSP (7 ml) Fish Sauce
- 1/2 TSP (2 ml) Ground Turmeric
- 1 Flank Steak, about 1 1/4 lbs (625 g)
- 1/2 Small Red Onion
- 1 Red Pepper
- Salt, preferably kosher, to taste
- Thai Basil, Coriander Leaves or chopped Mint for garnish
- 2 TBSP (30 ml) Peanuts, coarsely chopped
STEP 1: In a shallow dish just large enough to hold meat, combine coconut milk, peanut butter, chili sauce and ginger. Finely grate peel of 1 lime and add to dish along with lime juice, sugar, fish sauce and turmeric. Whisk until combined.
STEP 2: Thinly slice steak against the grain into strips about 1/4 to 1/2 inch thick (1-2 cm). Place in marinade and stir to coat. Cover, stirring occasionally, and refrigerate for at least 4 hours or overnight.
STEP 3: Oil grill and preheat barbecue to medium-high heat. Slice onion into thin wedges and cut red pepper into bite-size pieces. Thread kebobs, alternating pieces of meat with onion and red pepper. Sprinkle with salt. Grill for 5 minutes, turning frequently, until meat is just cooked through and vegetables are tender. Serve garnished with herbs and peanuts.
Additional recipes can be found at www.peanutbureau.ca.