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Satays are one of Thailand's most popular appetizers.
⅓ cup (3 fl ounce/90 ml) coconut milk
2 tablespoons fresh cilantro/coriander leaves (bai pak chee)
3 tablespoons sugar
1 tablespoon yellow curry powder
⅓ cup (3 fl ounce/90 ml) fish sauce (nam pla)
1 tablespoon oil
8 ounce (250 g) sirloin or flank steak, cut in long narrow strips 1 in (2.5 cm)
wide and 3 in (7.5 cm) long
How to cook:
In a large bowl mix together all the ingredients for the marinade. Dip each piece of meat in the sauce and set aside. Cover and leave in refrigerator for 15 minutes.
Weave each strip of meat onto an 8-in (20-cm) skewer lengthwise.
Broil/grill for 5 minutes o each side or pan-fry. To pan-fry, brush a large non-stick pan with coconut milk or leftover marinade and pan-fry meat for 2-3 minutes on each side. Brush the meat with the sauce as it is turned.
Serve with nam jim satay.