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Satay Skewers

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Satay Skewers

Cuisine:Asian

Course:Snack

20m prep 5m cook 1h 25m ready

6 to 8 servings A variety of proteins work here. Tougher cuts of beef or pork such as flank steak or shoulder chops should be sliced across the grain.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • ½ cup canned coconut milk
  • 1 large shallot, chopped
  • 2 tablespoons brown sugar or coconut sugar
  • 2 tablespoons fish sauce or soy sauce
  • 2 garlic cloves, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 pound large shrimp (16⁄20), deveined, or beef steak, pork chops, or chicken breasts or boneless thighs, thinly sliced into 3 × 1-inch strips
  • 1
    • 1 cup canned coconut milk
    • ½ cup smooth peanut butter
    • 4 teaspoons palm sugar or brown sugar
    • 1 tablespoon fish sauce
    • 1 tablespoon soy sauce
    • ½ cup hot water
    • 2 teaspoons lime juice or rice vinegar, or to taste
    Sub-recipe steps
    1. Combine in a medium saucepan: 1 cup canned coconut milk; ½ cup smooth peanut butter; 4 teaspoons palm sugar or brown sugar; 1 tablespoon fish sauce; 1 tablespoon soy sauce; 1 tablespoon red curry paste or Massaman curry paste, store-bought or homemade
    2. Whisk in thoroughly: ½ cup hot water
    3. Cook, stirring occasionally, over low heat until the flavors are well blended, about 15 minutes. Stir into the peanut sauce: 2 teaspoons lime juice or rice vinegar, or to taste
  • Vegetable oil

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Let's Cook

  1. Step 1.

    Process in a blender or food processor until smooth: ½ cup canned coconut milk; 1 large shallot, chopped; 2 tablespoons brown sugar or coconut sugar; 2 tablespoons fish sauce or soy sauce; 2 garlic cloves, chopped; 1 teaspoon ground cumin; 1 teaspoon ground coriander

  2. Step 2.

    Place in a shallow dish: 1 pound large shrimp (16⁄20), deveined, or beef steak, pork chops, or chicken breasts or boneless thighs, thinly sliced into 3 × 1-inch strips

  3. Step 3.

    Pour in the marinade and toss to coat. Cover and let stand for 1 hour at room temperature, or refrigerate for up to 24 hours. Prepare: Peanut Dipping Sauce

  4. Step 4.

    An hour before cooking, soak about twenty 6-inch-long bamboo skewers in water to cover. Prepare a medium-hot grill fire or preheat the broiler. Thread a skewer through each strip of meat or shrimp. Lightly brush on both sides with: Vegetable oil

  5. Step 5.

    Grill or broil, turning once, until browned, 2 to 3 minutes. Serve immediately, passing the peanut sauce for dipping.

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