Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Beef | 100g cooked | 250 |
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Sauce | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 flank steak (about 2 pounds), very cold (see cook's note.)
- ½ cup Thai Red Curry Paste, recipe follows
- ¾ cup unsweetened coconut milk
- ¼ cup firmly packed dark brown sugar
- 1 tablespoon southeast Asian fish sauce
- 1 teaspoon ground turmeric (optional)
- spray oil
- Peanut Sauce, recipe follows
- equipment: bamboo skewers soaked in warm water for 10 minutes
- =
Directions
Using a sharp knife, slice the steak, against the grain and on angle, into thin strips about an inch wide.
In a large bowl, whisk together the paste, coconut milk, sugar, fish sauce, and turmeric, if using.
Add the beef, mix well, and set aside at room temperature to marinate for at least 1 hour.
Preheat an outdoor grill.
Thread the beef onto skewers, then lightly spray them with oil.
Working in batches grill the beef, over high heat until just cooked through, about 2 to 4 minutes.
Transfer the beef skewers to a serving platter and serve with the peanut sauce.
Cook's note: slicing meat thin can be tricky. The meat will be much easier to slice if it is chilled in the freezer until firm.