Thai cuisine · Meat & Kebab

Nuea Satay

Beef skewers in a turmeric-coconut marinade off the grill, with creamy peanut sauce and sweet-and-sour cucumber relish.

Ingredients · for 4 servings

• 700 g beef rump
• 200 ml coconut milk
• 1 tsp turmeric
• 1 tsp ground coriander
• 2 stalks lemongrass
• 120 g peanut butter
• 2 tbsp red curry paste
• 3 tbsp palm sugar
• 2 tbsp fish sauce
• 1 cucumber
• 1 red onion
• 4 tbsp rice vinegar

Instructions

1. Cut the beef into 1 cm thick, 10 cm long strips, mix with 100 ml coconut milk, turmeric, ground coriander, the finely chopped lemongrass, 1 tbsp palm sugar, and 1 tbsp fish sauce, and marinate for at least 2 hrs.
2. For the sauce, fry the curry paste in a small pot for 2 min., stir in the remaining coconut milk and the peanut butter, and stir smooth over low heat for 5–6 min. until the sauce thickens.
3. Season the peanut sauce with 1 tbsp palm sugar, the remaining fish sauce, and a little water until it just barely runs off the spoon, then keep warm.
4. For the relish, halve the cucumber lengthwise, remove the seeds, and cut into thin half-moons; finely slice the red onion, and let both sit with rice vinegar and 1 tbsp palm sugar for 20 min.
5. Thread the meat strips in waves onto soaked wooden skewers and grill over strong embers for 2–3 min. per side, until they show dark char marks and are juicy inside.
6. Arrange the skewers on a platter, pour the peanut sauce into a bowl, and serve the well-chilled cucumber relish alongside.