Beef satay skewers with peanut dipping sauce

I know, I know, it's been way too long since I last posted! I'm sorry. After I finished my exams (which I passed, yay!) I just kind of ran out of inspiration. It's not that I haven't been cooking just nothing particularly blog worthy.

A couple of weeks ago I was skimming through the Serious Eats newsletter when I came across a recipe for beef satay. Now I love satay but normally it's made with chicken and the peanut sauce is cooked onto the meat this recipe is different and it instantly grabbed my attention.Unlike the more usual chicken this satay is made with cubes of beef which are marinaded in a mixture of soy and fish sauce with garlic, chili, coriander, onion and a little brown sugar. The marinade alone is unbelievably good, it's salty, sweet and slightly spicy and would make fantastic steaks just simply grilled.
For the satay part of the recipe a peanut sauce is made with peanut butter, chili, garlic, coriander and brown sugar. It makes a wonderful creamy yet spicy sauce to dip the skewers into or pour over the top.Ideally these would be cooked over charcoal for an authentic charred and smoky flavour, when I cooked these it was cold and raining so I just used a very hot griddle which worked well. I served them scattered with chopped coriander leaves and a squeeze of lime juice. Thai Jasmine rice makes a perfect accompaniment.

The recipe can be found here.

Friday Thai-day, Thai Green Chicken Curry

Last Friday I finally got around to using a jar of Thai green curry paste that I've had in my cupboard for at least a year! I trawled the Internet for a recipe but found so many variations that in the end I just went my own way. My version is really very simple and absolutely delicious (good because I have enough paste for about ten more!) I don't know how authentically Thai this is but i'll be making it again and soon.
Mine was a chicken curry although I think it would be good with prawns as well.

I served this with Jasmine rice, it was the first time I'd tried it and I'm so glad I did, it's slightly sticky and just right with this kind of food.

Roughly this is how to make it

• First fry a finely chopped onion and a couple of cloves of garlic until just softened but not brown.
• Then add a chopped sweet red pepper.
• followed by diced chicken, I prefer thighs but breast is fine, I allow 1/2pound per person.
  
• Stir in a good dollop of Thai green curry paste. (sorry I can't be more precise, it really depends how hot you want it)
• When everything is cooking nicely add a tin of coconut milk stir and simmer for about 20-30 mins.
• Towards the end of cooking time add baby corn, sugar snap peas and fresh coriander, season with Thai fish sauce to taste. (this takes the place of salt)
• Serve on Jasmine rice with fresh coriander and a wedge of lime.