Malaysian Beef Satay
A starter of beef, red chilies and coconut milk, seasoned with fennel seed and fenugreek and grilled.
50 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 40 min · Cook 10 min · 50 min total
- medium
- 1
If you're using wooden skewers, soak them for 30 minutes prior to grilling so they don't burn.
- 2
Heat oil in a frying pan, add the fennel and fenugreek and fry until they start to pop (30 seconds to 1 minute).
- 3
Add the chillies, garlic, and curry paste. Fry another 2 minutes, stirring. Remove from heat and mix in the coconut milk. Put mixture in a large ziploc with the meat and marinate at least 30 minutes (overnight is best).
- 4
Heat grill to high. Skewer the meat and grill 8-10 minutes or until cooked. While meat is grilling, place red chile, lime juice, fish sauce, peanut butter, peanuts, and green onions in a small saucepan and heat.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
