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Sweet chilli coconut skewers
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Prep Time:
60 minutes
Cook Time:
20 minutes
Total Time:
80 minutes
Thai-inspired beef skewers bursting with zesty chili and creamy coconut flavors.
Ingredients:
  • 165ml can coconut milk
  • 16.00 gm brown sugar
  • 22.00 gm sweet chilli sauce
  • 2.50 gm ground cinnamon
  • 1/4 tsp ground cardamom
  • 2 garlic cloves, crushed
  • 6.10 gm fish sauce
  • 800g beef rump steak, trimmed, cut into 2cm cubes
  • Steamed white rice, to serve
  • Salad (see note), to serve
  • Lime wedges, to serve
  • 20.00 ml roughly chopped roasted unsalted peanuts
  • 5.20 gm shredded coconut, toasted
  • 20.00 ml chopped fresh coriander leaves
  • 1 bird's eye chilli, deseeded, finely chopped (optional)
  • 44.00 gm sweet chilli sauce
Instructions:
  • In a glass or ceramic bowl, mix together coconut milk, sugar, sweet chili sauce, cinnamon, cardamom, garlic, and fish sauce. Add beef and thoroughly coat. Cover and refrigerate for 3 hours, if possible.
  • Prepare the tantalizing coconut chili sauce by mixing peanuts, coconut, coriander, chili (optional), sweet chili sauce, and 3 teaspoons of cold water in a bowl.
  • Preheat a greased barbecue plate or chargrill over medium-high heat. Skewer beef, season with salt and pepper, then grill for 3 to 5 minutes on each side until cooked through and nicely browned. Drizzle with coconut chilli sauce and serve with rice, salad, and lime wedges.

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