I love recipes with 3 ingredients and 3 steps: make marinade, let it sit for a while, broil or grill. Thank you Donna Hay. I paired with Donna Hay’s Thai Lemongrass Salad as part of a Thai dinner. UPDATE: made this again with chicken,pineapple & peppers on skewers and was a hit.
Ingredients: serves 6
- 750g Trimmed rump or topside steak (we used the topside steak) cubed and put on skewers
- Combine 1 tablespoon Thai Red Curry Paste with 1/3 cup coconut cream & 1/4 cup shredded coconut
- Broil or grill 2-4 mins a side to the meat is done to your liking
* I could not find Coconut Cream in a Can So I used this powder mix. I simply put in a measuring jug and added enough
water to make it 1/3 of a cup
Recipe Source: Donna Hay “Off The Shelf.. Cooking From The Pantry” Cookbook