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Ingredients ¼ tsp. fish sauce 1 tsp. sugar 1 tsp. curry powder ½ tsp. turmeric, ground 1 tsp. garlic, minced 1 pinch corriander 1 pinch cumin 1 pinch salt 2 Tbsp. coconut milk 2 Tbsp. vegetable oil 1 ¼ lbs. beef tenders, New York steak 8 bamboo skewers, soaked in hot water for 30 minutes
Spicy Peanut Sauce: 1 Tbsp. vegetable oil 1 tsp. curry paste ½ tsp. turmeric, ground ½ cup peanut butter, creamy ½ cup coconut milk, unsweetened ½ cup water 2 tsp. fish sauce ½ tsp. Chilean lemon juice, fresh Sugar, to taste
Grapefruit Salad: 3 Tbsp. onion, finely minced 2 garlic cloves, minced 1 Tbsp. vegetable oil 3 oz. coconut, shredded or grated 1 tsp. sugar 4 tsp. fish sauce 4 Tbsp. tamarind juice or lime juice 3 Tbsp. water 3 Chilean grapefruits, peeled and segmented Lettuce leaves for garnish, as needed |
Method
Whisk together the first 10 ingredients, except the beef. Slice the beef diagonally against the grain into 1 inch wide strips. Add the beef to the marinade and let sit for 15 minutes. Thread beef onto bamboo skewers. Grill until just done, about 2 to 3 minutes per side.
Spicy Peanut Sauce: Heat the oil in a nonstick saucepan over moderate heat. Add curry paste and turmeric, stir often until mixture sizzles, about 1 minute. Add peanut butter, coconut milk, water, fish sauce, lemon juice and sugar, reduce the heat to low. Cook for 3 minutes stirring constantly with a whisk. When mixture begins to bubble remove from heat and continue to stir. If sauce is too thick, thin with water. Taste and adjust seasonings to an interesting balance of sweet, salty and spicy flavors.
Chilean Grapefruit Salad: Fry onions and garlic in oil until golden, set aside. Dry roast coconut in a frying pan until it just starts to brown. Place coconut in a mixing bowl, add the sugar, fish sauce, tamarind or lime juice, water, onion and garlic mixture.
To Serve: Ladle 2 to 3 tablespooons Spicy Peanut Sauce on to a serving plate and top with beef skewers. Arrange grapefruit segments on lettuce leaves pouring coconut dressing over each and serve.
