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Thai Red Curry Ontario Beef Kabobs

Thai Red Curry Ontario Beef Kabobs

  • Author: Ontario Beef
  • Prep Time: 25 mins
  • Cook Time: 15 mins
  • Total Time: 40 minutes
  • Yield: Serves 4 people 1x

Description

Marinated in a red curry sauce for 24 hours. Skewered between peppers, onions and mango. Charred on the grill. Finished with a warm red curry sauce on a bed of jasmine rice. Yeah. Ontario beef likes the Thai treatment. A lot.


Ingredients

Scale

Marinade

  • 32 to 34-ounce Ontario Beef Sirloin, trimmed of all fat, cut into 1.5-inch cubes (20 cubes = 24 ounces)
  • 400 ml can light coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce
  • 2 tablespoons brown sugar
  • ½ teaspoon pepper
  • ¼ teaspoon salt
  • Juice of one lime

Skewers:

  • 1 large red pepper (or two small) – seeds and stem removed, cut into 1.5-inch pieces (12 pieces total)
  • 1 large green pepper (or two small) – seeds and stem removed cut into 1.5-inch pieces (12 pieces total)
  • 1 large yellow pepper (or two small) – seeds and stem removed cut into 1.5-inch pieces (12 pieces total)
  • ½ red onion – cut individual layers into 1.5-inch pieces (16 pieces total)
  • 1 large mango – flesh cut off the pit, skin removed, cut into 1.5-inch pieces (8 pieces total)
  • 4 x 12-inch metal skewers (if using wood, be sure to soak them as per package instructions)
  • 3 tablespoon of olive oil for brushing the skewers as they cook.

Red Curry Sauce

  • 400 ml can light coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce
  • 2 tablespoons brown sugar

Serving suggestion

Serve with Jasmine rice with peas
Lime wedges


Instructions

Begin by cubing the beef into 1.5-inch cubes. Try to be as uniform as possible to ensure consistent cooking of the meat. (Note – when trimming for consistently sized cubes, I trim off little pieces and freeze them to add to a stir fry later.)

Mix the rest of the marinade ingredients together in a bowl, add the beef cubes, cover, and refrigerate for 24 hours.

Prepare the vegetables by cutting into uniform 1.5-inch pieces. The more uniform all the pieces, the more consistently everything will cook. (Note – I keep all the off cuts and use them in an omelette, stir-fry, salad, or soup.)

Remove the beef from the marinade and shake off any excess marinade. Separate the beef into 4 x 6-ounce portions. Divide the peppers, onions, and mango into 4 equal portions.

To assemble each skewer, add mango, beef cube, red pepper, beef, onions, beef, green pepper, beef, yellow pepper, beef. Set aside while you preheat the grill on medium-high heat.

While the grill is heating, make the sauce. In a sauce combine the coconut milk and curry paste and cook for 5 minutes over medium heat. Add the fish sauce and brown sugar. Simmer for 10-15 minutes, stirring occasionally, while you grill the kebobs.

Add the kabobs to the grill. Cook for about 2 minutes per side until lightly charred. After the second side is cooked, lightly brush each kabob with a little oil. This will cause the grill to flare a little and give a little extra char, while flavouring the vegetables. On the final turn brush again with a little oil.

8 minutes of cooking (with the grill lid open) should have the meat at a temperature between medium rare and medium (a little pink – approximately 135°F). Size of the cubes and temperature of the grill will affect that. The beef is a tender cut, and the marinating has made it extra juicy, so cooking a little longer will still produce a tasty kabob, for those who prefer no pink.

Remove kebobs to a platter. Serve with rice, lime wedges and the warm red curry sauce.

Enjoy!