PENANG SATAY SKEWERS WITH MACADAMIAS

Serves
4
Prep (Mins)
15
Cook (Mins)
35
Difficulty
Easy
Ingredients.
  • 600g Angus Reserve striploin, diced
  • 1½ cups coconut cream
  • ¾ cup finely grated palm sugar
  • 250g red curry paste
  • 1½ Tbsp fish sauce
  • ½ cup macadamia butter
  • 2 tsp curry powder
  • 1 Tbsp sesame oil
  • finely sliced Kaffir lime leaves and Jasmine rice, to serve
Method.
  • Put the striploin in a bowl with ½ cup coconut cream, half the palm sugar, half the curry paste and fish sauce. Mix well, then set aside for 1 hour to marinate. Thread onto skewers.
  • Put the remaining coconut cream, palm sugar, curry paste, macadamia butter and curry powder in a saucepan and simmer for 20 minutes, until thickened.
  • Drizzle the skewers with sesame oil, then cook on a hot ribbed griddle for 10 minutes, tuning several times, until firm to touch. Spoon the sauce over, then top with lime leaves and serve with rice.
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