Marinades are what make or break a good satay; learn how to create one that packs a punch in no time and get your protein fix very quickly
|Prep time||15 minutes|
|Cook time||20 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Grate the fresh ginger. Bruise and chop the lemongrass stalk.
Combine 125ml of coconut milk, turmeric, coriander, cumin, and caster sugar in a mixing bowl. Add the beef cubes and toss to coat well. Cover with cling film and leave to marinate in the fridge for at least 1 hour.
Finely chop the peanuts.
To make the peanut sauce, place a saucepan over a medium heat and add the olive oil and the curry paste. Cook for a few minutes before adding 200ml of coconut milk and peanuts. Stir in the brown sugar and tamarind paste (or lime juice) and simmer gently, stirring frequently, until the sauce thickens (If the sauce is too thick, stir in a little boiling water). Set aside and allow to cool.
Place a griddle pan over a high heat. Thread the beef onto bamboo or metal skewers. Brush the pan with a little oil and place the skewers in the pan. Cook evenly on all sides for approx. 2 minutes. Use a basting brush to baste with any remaining marinade. Set aside to rest.
Meanwhile, heat a wok to smoking hot. Add the sesame oil and sauté the green beans for 2-3 minutes.
Serve the beef skewers with the green beans and peanut sauce on the side.