1-2 pounds of top sirloin
1 can (14 ounces) of coconut milk
4 tablespoons of sugar divided
1 teaspoon of salt
2 tablespoons of curry powder
1 teaspoon of ground coriander seeds
For the Peanut Sauce:
3 tablespoons of peanut butter
2 teaspoons of fish sauce
1 teaspoon of Thai red curry paste
1 teaspoon of Tamarind paste (optional)
- Cut meat into equal cubes about 1-inch thick.
- In a big bowl combine 1/2 can coconut milk, salt, 1 tablespoon sugar, curry powder, and ground coriander (grind in a mortar and pestle if necessary.) Stir until blended. Marinate meat in above concoction for 2-3 hours. Remove and put on skewers. Grill skewers for 2 minutes per side or until done.
- For the peanut sauce: in a small pan, combine remaining 1/2 can coconut milk, 3 tablespoons sugar, peanut butter, fish sauce, Thai red curry paste and tamarind paste (optional.)
- Heat over medium heat until combined and peanut butter is dissolved. Serve over kabobs.