Recipes - Thai

Lamb Satay Barbeque
Lamb Satay Barbeque


A traditional Thai lamb satay recipe that is easy to make and perfect for your babrbeque parties. Try this Lamb Barbeque recipe!
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Entrée
Cook Method: Grill/BBQ
Cuisine: Thai









Ingredients:

500g lamb fillet (cut thinly lengthwise)
2 tbsp TCC Coconut Milk
2 tbsp Valcom Yellow Curry Paste
1 tbsp Squid Fish Sauce
1 tbsp sugar
15-20 skewers (soaked in water for 30 mins)

Thai style satay sauce

4 tbsp Valcom Massaman Curry Paste
400ml TCC Coconut Milk
2-3 tbsp sugar
½ tbsp salt
¾ cup Jeeny's Tamarind Paste
1 cup roasted peanut (ground)




Steps:
  1. Combine the meat, yellow curry paste, coconut milk, fish sauce and sugar in a mixing bowl. Marinate for at least 20 mins.
  2. Thread the meat onto skewers.
  3. Grill or barbecue the skewered meat on low fire until cooked. Drizzle the remaining coconut milk onto the meat during barbecuing.
  4. To prepare Thai style satay sauce, combine 1 cup of coconut milk and Massaman curry paste, stir well over low heat until smooth and boiling.
  5. Slowly add the remaining coconut milk and other ingredients. Keep stirring until the sauce thickens. Remove the heat and serve with Lamb Satay.

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Lamb Satay Barbeque

Lamb Satay Barbeque

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A traditional Thai lamb satay recipe that is easy to make and perfect for your babrbeque parties. Try this Lamb Barbeque recipe!

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Entrée
Cook Method: Grill/BBQ
Cuisine: Thai
Ingredients

500g lamb fillet (cut thinly lengthwise)
2 tbsp TCC Coconut Milk
2 tbsp Valcom Yellow Curry Paste
1 tbsp Squid Fish Sauce
1 tbsp sugar
15-20 skewers (soaked in water for 30 mins)

Thai style satay sauce

4 tbsp Valcom Massaman Curry Paste
400ml TCC Coconut Milk
2-3 tbsp sugar
½ tbsp salt
¾ cup Jeeny's Tamarind Paste
1 cup roasted peanut (ground)

Instructions
  1. Combine the meat, yellow curry paste, coconut milk, fish sauce and sugar in a mixing bowl. Marinate for at least 20 mins.
  2. Thread the meat onto skewers.
  3. Grill or barbecue the skewered meat on low fire until cooked. Drizzle the remaining coconut milk onto the meat during barbecuing.
  4. To prepare Thai style satay sauce, combine 1 cup of coconut milk and Massaman curry paste, stir well over low heat until smooth and boiling.
  5. Slowly add the remaining coconut milk and other ingredients. Keep stirring until the sauce thickens. Remove the heat and serve with Lamb Satay.

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