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#grilled beef thai curry skewer words
Serves 4 Inspired by Martha Stewart Everyday Food
I have tweaked Martha Stewart Everyday Food’s Grilled Thai Curry Beef Skewers recipe just a little, adding fresh lime juice and using pineapple juice in place of some of the honey and brown sugar. The pineapple juice will also help tenderize the meat. Thai curry paste can be found in any Asian market and in the international aisle of your supermarket. Although Thai curry is normally spicy, we’re using only 1 tablespoon of the curry paste so that even the little ones can enjoy this dish. If you do enjoy spice, feel free to add another tablespoon to the recipe. Store the remaining paste in a covered jar or plastic container in the refrigerator. It will last several weeks if properly stored.
Ingredients
- 1 can (20 ounces) pineapple chunks, 2 tablespoons of the juice reserved
- 2 tablespoons honey
- 2 tablespoons packed brown sugar
- 1/4 cup soy sauce
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon vegetable, canola, or peanut oil
- 1 tablespoon Thai red curry paste
- 1 1/2 pounds top sirloin beef, cut into 1 inch cubes
- 1 red onion, quartered, layers separated
Directions
- If grilling outdoors, prepare your grill for high, direct heat. If broiling in your kitchen, heat the broiler with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Soak 8 wooden skewers (12 inches each) in a pan of water.
- In a medium bowl, whisk together the 2 tablespoons of the reserved pineapple juice, honey, brown sugar, soy sauce, lime juice, oil, and red curry paste. Reserve half of the sauce for serving (pour into a separate bowl.)
- Add the beef to the marinade and let sit for 10 minutes at room temperature. Thread the beef, onion, and pineapple onto skewers. Grill on your outdoor grill or under broiler for 5 to 7 minutes, flipping halfway, until medium-rare.
source: http://steamykitchen.com/blog/2008/09/10/thai-grilled-beef-skewers/