I took cooking classes at a Thai restaurant called Royal Thai in Newport Beach, CA. They gave us their recipes, and I've happily used this one ever since with some modifications. This makes great beef, pork and shrimp too! —Leith Devine
bamboo or metal skewers
flank steak or london broil, cut into strips or cubes.
sliced onions, large slices
peanut butter, smooth or chunky
garlic clove, minced
1 1/2 teaspoons
crushed red pepper
purple onion, diced
chopped peanut, unsalted and roasted
Cut beef (or chicken or pork) into slices or cubes. If using grund beef, roll into balls. If using shrimp, shell and keep whole.
In a food processor, place onion slices, oil, butter, curry powder, coriander powder, sugar and fish sauce. Process until smooth.
Place beef in a zip top plastic bag. Pour the marinade over the beef and squish the bag until the meat is coated. For ground beef, place in a dish and cover with marinade.
Marinate in the refrigerator for 4-6 hours.
Soak bamboo skewers in water for 30 minutes to prevent burning.
Thread beef onto skewers. I use rubber gloves so my hands don't turn yellow.
Grill or broil until done. These cook fairly quickly, approximately 10-15 minutes, or 7 minutes per side depending on your protein. Chicken will take a little longer. Cook shrimp until pink, approximately 5-7 minutes.
Serve with peanut sauce and cucumber sauce.
Peanut Sauce: In a saucepan over medium heat, combine water, peanut butter, and garlic. Heat until mixture comes to a boil and thickens. Off heat, add brown sugar, soy sauce, crushed red pepper and lemon juice. Cool before using.
Cucumber sauce: In a saucepan, bring vinegar, sugar and salt to a boil. Let cool. Combine cucumbers and onion and cover with the cooled vinegar mixture. Let marinate for 3-4 hours. Add chopped peanuts before serving.