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Ingredients:
1-2 tbsp Mae Ploy Red Curry Paste
1/2 cup Chaokoh Coconut Milk
2 cups beef, cut into strip 2 1/2 inches long and 1/8 inches thick
1/2 tsp. curry powder
1/2 tsp turmeric powder
1 1/2 tbsp. sugar
1/2 tsp salt
1/2 cup oil
Satay Sauce
1 tbsp Mae Ploy Red Curry Paste
1 tbsp Mae Ploy Massaman Curry Paste
2 1/2 cup Chaokoh Coconut Milk
1/2 cup Mae Ploy Tamarind Paste
1 cup roasted peanut, grinded
1/2 cup palm sugar
1/2 cup curry powder
1/2 tsp salt
3 tbsp oil
Pickle
1/2 cup Mae Ploy Distilled Vinegar
1/4 cup sugar
1 tsp salt
1/2 cup cucumber
1/4 cup goat peppers
1/4 cup shallots
1/4 cup coriander
Instructions:
Beef Satay
1.Place Chaokoh Coconut Milk,Mae Ploy Red Curry Paste, curry powder, turmeric powder, sugar and salt into a mixing bowl; whisk into a smooth marinade.
2.Combine the beef into marinate and mix until completely coated.
3.Thread the meat onto each wooden skewer and cook on the preheated grill.
4.Transfer to a platter.
5.Serve with satay sauce and pickle.
Satay Sauce
1. Heat a saucepan over medium heat.
2.Add oil,Mae Ploy Red Curry Paste, Mae Ploy Massaman Curry Paste and stir-fry until spicy-fragrant.
3.Add Chaokoh Coconut Milk, peanut and curry powder.
4.Flavor with palm sugar, Mae Ploy Tamarind Paste and salt.
5.Stir the ingredients until smooth and boiled, set aside.
Pickle
1.Heat the Mae Ploy Distilled Vinegar in a saucepan over low heat.
2.Add sugar and salt to flavor, then set aside to cool.
3.Place cucumbers, goat peppers, shallots and coriander in a small serving bowl.
4. Pour cooled vinegar over the fresh ingredients before serving.
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