Beef Satay & “Real” Thai Peanut Sauce

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers a healthier fat profile.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and lower in sodium.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey provides natural sweetness with a unique flavor.

Toast coriander seeds and cumin seeds for best flavor.

Grind toasted seeds into a powder.

Add black pepper to the ground mixture.

Add chopped lemongrass, galangal, and fresh turmeric to the mixture and grind until fine.

Mix in cinnamon, brown sugar, salt, and vinegar into the ground mixture.

Add coconut milk to the mixture and swirl to combine.

Prepare the beef by determining the direction of the grain and slice against it into bite-sized pieces, about a quarter inch thick.

Trim any connective tissue from the beef to avoid chewiness.

If the beef is squishy, cut it into cubes first for easier slicing; alternatively, freeze the beef for 30 minutes before slicing.

Mix the marinade with gloves to ensure all pieces are coated evenly; ideally marinate overnight but at least for 1 hour.

For the peanut sauce, bring a little coconut milk to a boil.

Add red curry paste to the boiling coconut milk and stir to remove lumps, cooking until the oil separates from the milk.

Add the rest of the coconut milk and stir.

Incorporate ground peanuts into the sauce for texture instead of peanut butter.

Season the sauce with palm sugar, tamarind, and a touch of fish sauce, adjusting for saltiness as needed.

Simmer the peanut sauce for 5 to 10 minutes until it thickens, stirring occasionally.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens