In Thailand, beef is pretty tough, so we have to marinate it for a long time to make it tender. This marinade recipe is a good one to note as it will tenderise almost any meat if left for long enough. For beef, I suggest a minimum of an hour.
Ingredients
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500g (1lb) beef tenderloin, cut into thin strips
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For the marinade
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3 lemongrass stalks, chopped
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4 panda leaves, chopped (available from Asian supermarkets)
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3 tablespoons galangal, chopped
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150ml (1⁄4 pint) coconut milk
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150g (5oz) pineapple chunks
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1 teaspoon turmeric
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2 teaspoons curry powder
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1 tablespoon nam pla (Thai fish sauce)
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3 tablespoons vegetable oil
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1 tablespoon ground coriander
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1 tablespoon caraway seeds
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2 tablespoons sugar
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1 tablespoon oyster sauce
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1 tablespoon light soy sauce
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For the peanut sauce
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250ml (8fl oz) coconut milk 1⁄2 tablespoon
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Red Curry Paste (see separate recipe)
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1⁄2 tablespoon Massaman Curry Paste (see separate recipe)
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2 tablespoons palm sugar
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1 tablespoon nam pla (Thai fish sauce)
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100ml (31⁄2fl oz) tamarind water (made by mixing tamarind paste or concentrate with water, as per the package instructions)
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150g (5oz) crushed roasted peanuts
Method
- Put all marinade ingredients into a blender and blitz to a smooth paste, or pound them in a pestle and mortar.
- Transfer the mixture to a bowl, add the beef strips and mix well.
- Marinate in the refrigerator for about 2 hours. Meanwhile, place 6-9 wooden skewers in water and leave to soak.
- To make the peanut sauce, bring the coconut milk to the boil in a small saucepan and cook until the oil comes to the surface.
- Stir in the curry pastes and cook for about 30 seconds, then add the palm sugar, fish sauce, tamarind water and the roasted peanuts.
- Reduce the heat to low and cook, stirring continuously, until the mixture has thickened a little and has a smooth consistency.
- Preheat a grill or griddle pan until very hot. Thread the beef strips on to the skewers, then cook for about 2 minutes on each side or until done to your liking.
- Serve hot with the peanut sauce.
