Ingredients
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1 1/2 lbs beef sirloin or 1 1/2 lbs tenderloin
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1 tablespoon fish sauce
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1/4 cup soy sauce
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14 ounces coconut milk
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2 tablespoons gingerroot (minced)
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2 tablespoons garlic (minced)
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3 tablespoons lime juice
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1 tablespoon curry powder
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1/4 cup honey
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2 tablespoons vegetable oil
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1 1/2 tablespoons gingerroot (minced)
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1 tablespoon garlic (minced)
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3 large shallots (peeled and sliced)
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1 lemongrass (sliced)
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6 pieces kaffir lime leaves (sliced)
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1 teaspoon turmeric
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1 tablespoon coriander seed (whole)
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2 tablespoons brown sugar
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2 tablespoons lime juice
Instructions
- For satays:
- slice beef thinly and then into 1" strips.
- Thread the beef onto the skewers and place in a shallow pan.
- For marinade:
- Combine fish sauce, soy sauce, coconut milk, ginger, garlic, lime juice, curry powder and honey together until well mixed in medium-sized bowl. Pour over the top of skewers. Cover and refrigerate for at least 30 minutes, and up to 2 hours.
- For sauce:
- Heat oil in medium saucepan and add the ginger, garlic, shallots, lemongrass and kaffir lime. Sauté over medium heat for 5 minutes. Add the turmeric, coriander seed, brown sugar, lime juice, coconut milk and macadamia nuts. Bring to a boil, then simmer for 10-15 minutes until nuts have softened.
- Puree sauce in food processor or blender until there are no more lumps. Let cool completely.
- Remove satays from marinade, pat dry and grill over high heat until the meat is just cooked through.
- Serve hot with cool dipping sauce.