Easy recipe Easy Recipe Grilled Ribbons of Thai-style Steak

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The following recipe is from Scripps Networks Great Taste event of May four, two thousand and two. Contributed by Catsrecipes Y-Group Yield: about one½ cups of Thai Red Curry Paste, about one cup Peanut Sauce one flank steak (about two pounds), very cold (see cooks note.) ½ cup Thai Red Curry Paste, recipe follows ¾ cup unsweetened coconut milk (Recipes by ingridients milk) ¼ cup firmly packed dark brown sugar one tablespoon southeast Asian fish sauce (Recipes by ingridients sauce) one teaspoon ground turmeric (Recipes by ingridients turmeric) (optional) spray oil Peanut Sauce, recipe follows equipment: bamboo skewers soaked in warm water (Recipes by ingridients water) for ten minutes Thai Red Curry Paste about eight dried red chiles, like arbol, stemmed and seeded one tablespoon coriander seeds two teaspoons cumin seeds one teaspoon white peppercorns ¼ cup packed roughly chopped coriander leaves, stems, and roots (Recipes by ingridients roots) (cilantro) two tablespoons southeast Asian fish sauce (Recipes by ingridients sauce) two teaspoons kosher salt ½ teaspoon ground cardamom (optional) ¼ teaspoon ground nutmeg two medium fresh red chiles, stemmed and chopped five cloves garlic about three shallots two fresh lemongrass stalks (about six ounces), trimmed and thinly sliced one-inch piece fresh, ginger (Recipes by ingridients ginger) peeled and chopped two tablespoons vegetable oil, like soy,, peanut (Recipes by ingridients peanut) or corn Peanut Sauce two tablespoons coconut cream (Recipes by ingridients cream) skimmed from the top of canned coconut milk (Recipes by ingridients milk) one tablespoon plus one teaspoon Thai Red Curry Paste, see above one cup chicken broth, homemade or low-sodium canned ¼ cup unsweetened coconut milk (Recipes by ingridients milk) ¼ cup chunky peanut (Recipes by ingridients peanut) butter (Recipes by ingridients butter) one tablespoon southeast Asian fish sauce (Recipes by ingridients sauce) one tablespoon freshly squeezed lime juice, or more to taste Directions Using a sharp knife, slice the steak, against the grain and on angle, into thin strips about an inch wide. Easy Recipe Grilled Ribbons of Thai-style Steak. In a large bowl, whisk together the, paste (Recipes by ingridients paste) (Recipes by ingridients paste) coconut, milk (Recipes by ingridients milk) sugar, fish, sauce (Recipes by ingridients sauce) and, turmeric (Recipes by ingridients turmeric) if using. Add the beef, mix well, and set aside at room temperature to marinate for at least one hour. Preheat an outdoor grill. Easy Recipe Grilled Ribbons of Thai-style Steak. Thread the beef onto skewers, then lightly spray them with oil. Easy Recipe Grilled Ribbons of Thai-style Steak. Working in batches grill the beef, over high heat until just cooked through, about two to four minutes. Transfer the beef skewers to a serving platter and serve with the peanut (Recipes by ingridients peanut). sauce (Recipes by ingridients sauce) Cooks note: slicing meat (Recipes by ingridients meat) thin can be tricky. Easy Recipe Grilled Ribbons of Thai-style Steak. The meat (Recipes by ingridients meat) will be much easier to slice if it is chilled in the freezer until firm. Easy Recipe Grilled Ribbons of Thai-style Steak. Thai Red Curry Paste Toast the dried chiles in a small dry skillet over medium-high heat until smoky and fragrant. Transfer to a medium bowl, cover with hot, water (Recipes by ingridients water) and set aside until softened, about ten minutes. Drain and roughly chop the chiles. Toast the coriander, cumin seeds, and peppercorns in the skillet over medium-high heat until toasted and fragrant. Transfer to a bowl and let cool slightly. Easy Recipe Grilled Ribbons of Thai-style Steak. Grind the spices in a spice (Recipes by ingridients spice) mill (clean coffee grinder). In a food processor, combine the chiles, ground spices, and all of the ingredients, except for the oil, and puree into a. paste (Recipes by ingridients paste) (Recipes by ingridients paste) Easy Recipe Grilled Ribbons of Thai-style Steak. Gradually add the oil with the machine running, and puree until smooth. Store the paste (Recipes by ingridients paste) (Recipes by ingridients paste) in a tightly sealed container in the refrigerator for up to one week. Peanut Sauce Stir-fry the coconut cream (Recipes by ingridients cream) in a small saucepan over medium heat, until the oil separates and sizzles, about two minutes. Add the curry (Recipes by ingridients curry) paste (Recipes by ingridients paste) (Recipes by ingridients paste) and stir-fry until fragrant, about two minutes. Whisk in the broth, coconut, milk (Recipes by ingridients milk) peanut (Recipes by ingridients peanut), butter (Recipes by ingridients butter) and fish. sauce (Recipes by ingridients sauce) Bring to a boil over medium-high heat, reduce the heat to maintain a gentle simmer and cook, stirring, until thickened, about ten minutes. Transfer the sauce (Recipes by ingridients sauce) to a serving bowl and cool to room temperature. Easy Recipe Grilled Ribbons of Thai-style Steak. Whisk in the lime juice just before serving..