Monday, March 22, 2010

Something on a Stick (03/28/10)

Beef, Chicken and Shrimp Sates with Spicy Peanut Sauce

Serves 3-4



1/2 cup coconut milk

1 1/2 teaspoon curry powder

1/2 teaspoon turmeric

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

2 shallots, minced

2 garlic cloves, minced

1 teaspoon salt

5 ounces raw shrimp

5 ounces boneless, skinless chicken breast, cut into 1/4-inch strips

5 ounces boneless steak, trimmed of fat and cut into 1/4-inch strips


1 tablespoon peanut oil

1/4 cup shallots, minced

3 garlic cloves, minced

1 tablespoon brown sugar

1 tablespoon Thai curry paste

3/4 cup chicken broth or stock

1/4 cup roasted unsalted peanuts, chopped

Salt, to taste


1. Soak 10 bamboo skewers in warm water for 30 minutes. Preheat the oven broiler.

2. In a large, shallow bowl, combine coconut milk, curry powder, turmeric, cumin, cayenne pepper, shallots, garlic and salt and mix well. Add shrimp, beef and chicken and toss well. Marinate for at least 15 minutes at room temperature.

3. Thread meat on skewers, without bunching. Place sates on a rack and broil until cooked through, turning once, about 3-4 minutes for the shrimp, 4-5 for the beef, and 5-6 for the chicken.

4. In a medium skillet, heat peanut oil. Add shallots and cook until soft but not browned, about 3 minutes. Add garlic and cook for another minute. Add brown sugar, curry paste and chicken stock and simmer for 8-10 minutes. Remove from heat and transfer to a blender, along with the peanuts. Blend until smooth and season with salt. Serve alongside skewers.

Printable Recipe


Written by and starring: Jess Hulett
Producer: Mike Stickle
Editor: Jennifer Hobdy
Food Photographer: Anita Aguilar

Executive Producer: Pamela Canales
Executive Producer: Karen Jackovich
Executive Producer and Creator: Mike Stickle

All photography by Anita Aguilar. “Meet Jess” photo of Jessica Hulett by Linus Gelber.