January 2023 Red Wine Recipe - Thai Beef Satays with Peanut Sauce

A fantastic Asian dish of marinated skewered meat and a spicy, rich, peanut sauce. Although both Thailand and Malaysia claim it as their own, Satay’s Southeast Asian origin was in Java, Indonesia. There satay was developed from the Indian kebab brought by the Muslim traders.

Ingredients (makes 8 skewers)
200mls coconut milk
1 tablespoon fish sauce
1 tablespoon brown sugar
1 tablespoon Thai red curry paste
1 1/2 teaspoons salt
1 kg beef sirloin, entrecote or filet (as desired)

For the peanut sauce
3/4 cup coconut milk
1/4 cup peanut butter
1 tablespoon fish sauce
1 tablespoon brown sugar
1 tablespoon Thai red curry paste
2 teaspoons chilli-garlic paste
1 tablespoon freshly squeezed lime juice

30 (8-inch) wooden skewers
(soak them in water for 30 minutes to avoid burning on the grill)

For the beef marinade, place the coconut milk, fish sauce, brown sugar, curry paste and salt in a large bowl and hand-whisk to combine; set aside. Cut the beef lengthwise into 1/2-inch-thick pieces and add to the marinade. Stir to coat the beef, cover the bowl with plastic wrap, and refrigerate for at least 30 minutes or up to 6 hours. Meanwhile, make the sauce.

For the peanut sauce, place everything but the lime juice in a small saucepan and whisk to combine. Bring to a simmer over medium heat, stirring occasionally, until the ingredients are evenly combined, about 3 minutes total. Remove the pan from the heat, stir in the lime juice, and transfer the sauce to a small bowl to cool.

To cook the beef, heat a gas or charcoal grill to medium-high. Thread the beef onto skewers and cook 3 to 4 minutes on each side. Transfer the skewers to a clean serving platter and serve with the cooled peanut sauce for dipping.