With the traditional Thai flavours of lime, chili and peanuts, this mouth-watering dish will add wow factor to your next barbecue. For tender and tasty bites, slice your meat against the grain and provide ample time for marinating.
- 1/2 cup (125 ml) unsweetened coconut milk
- 1/4 cup (60 ml) peanut butter
- 2 tbsp (30 ml) hot Chinese chili sauce
- 1 tbsp (15 ml) ginger, finely grated
- 1 lime
- 1 1/2 tsp (7 ml) granulated sugar
- 1 1/2 tsp (7 ml) fish sauce
- 1/2 tsp (2 ml) ground turmeric
- 1 flank steak, about 1 1/4 lbs (625 g)
- 1/2 small red onion
- 1 red pepper
- Salt, preferably kosher, to taste
- Thai basil, coriander leaves or chopped mint for garnish
- 2 tbsp (30 ml) peanuts, coarsely chopped
- In a shallow dish just large enough to hold meat, combine coconut milk, peanut butter, chili sauce and ginger. Finely grate peel of 1 lime and add to dish along with lime juice, sugar, fish sauce and turmeric. Whisk until combined.
- Thinly slice steak against the grain into strips about ¼- to ½-inch thick (1- to 2-cm). Place in marinade and stir to coat. Cover, stirring occasionally, and refrigerate for at least 4 hours or overnight.
- Oil grill and preheat barbecue to medium-high heat. Slice onion into thin wedges and cut red pepper into bite-size pieces. Thread kebobs, alternating pieces of meat with onion and red pepper. Sprinkle with salt. Grill for 5 minutes, turning frequently, until meat is just cooked through and vegetables are tender. Serve garnished with herbs and peanuts.
Additional recipes can be found at www.peanutbureau.ca.
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