1. In a pan over low heat, roast the cumin and coriander seeds until fragrant.
2. Using a mortar and pestle (or food processor), crush the roasted seeds until finely ground.
3. Add the sliced lemongrass and garlic to the mortar and pestle (or food processor) and crush them into a fine paste.
4. In a large mixing bowl, combine the crushed spices, palm sugar, salt, yellow curry powder, and coconut milk. Stir everything together until well mixed.
5. Add the sliced beef to the marinade, ensuring it’s well-coated. Let it marinate for at least 4 hours, but overnight is best for maximum flavor.
6. Dry roast the peanuts until golden and lightly crush them using a mortar and pestle.
7. Blend garlic and shallots into a smooth paste with a blender or food processor.
8. In a saucepan, heat the oil and sauté the garlic-shallot paste until fragrant. Add the massaman curry paste and cook for 2 minutes. Stir in the coconut milk, rosdee seasoning, tamarind paste, palm sugar, and salt. Simmer until the sugar melts, then mix in the crushed peanuts to finish the sauce.
9. Soak bamboo skewers in water for at least 30 minutes to prevent burning while grilling.
10. Skewer the marinated beef onto the bamboo skewers.
11. Grill the satay over charcoal or on a grilling pan. While grilling, brush with coconut milk to keep the meat moist and add extra flavor. Serve your beef satay with Thai peanut sauce and enjoy!
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Recipe: [https://hungryinthailand.com/thai-beef-satay-recipe/](https://hungryinthailand.com/thai-beef-satay-recipe/)
INGREDIENTS
# For the marinade
* 14 oz beef (thinly sliced)
* 3 cloves of garlic
* 0.35 oz lemongrass (finely chopped)
* 1/2 tsp coriander seeds
* 1/4 tsp cumin seeds
* 2 tsp yellow curry powder
* 1 tbsp palm sugar
* 1 tsp salt
* 1/4 cup coconut milk
# For the peanut sauce
* 3.5 ounces roasted peanuts
* 1 head of garlic
* 3.5 ounces shallots (sliced thinly)
* 5 tablespoons oil
* 1 ounce massaman curry paste
* 10.1 fluid ounces coconut milk
* 1 tablespoon rosdee seasoning powder (similar to Knorr bouillon powder)
* 0.85 fluid ounces tamarind sauce
* 2.5 ounces palm sugar
* 1/2 tablespoons salt
INSTRUCTIONS
1. In a pan over low heat, roast the cumin and coriander seeds until fragrant.
2. Using a mortar and pestle (or food processor), crush the roasted seeds until finely ground.
3. Add the sliced lemongrass and garlic to the mortar and pestle (or food processor) and crush them into a fine paste.
4. In a large mixing bowl, combine the crushed spices, palm sugar, salt, yellow curry powder, and coconut milk. Stir everything together until well mixed.
5. Add the sliced beef to the marinade, ensuring it’s well-coated. Let it marinate for at least 4 hours, but overnight is best for maximum flavor.
6. Dry roast the peanuts until golden and lightly crush them using a mortar and pestle.
7. Blend garlic and shallots into a smooth paste with a blender or food processor.
8. In a saucepan, heat the oil and sauté the garlic-shallot paste until fragrant. Add the massaman curry paste and cook for 2 minutes. Stir in the coconut milk, rosdee seasoning, tamarind paste, palm sugar, and salt. Simmer until the sugar melts, then mix in the crushed peanuts to finish the sauce.
9. Soak bamboo skewers in water for at least 30 minutes to prevent burning while grilling.
10. Skewer the marinated beef onto the bamboo skewers.
11. Grill the satay over charcoal or on a grilling pan. While grilling, brush with coconut milk to keep the meat moist and add extra flavor. Serve your beef satay with Thai peanut sauce and enjoy!