Thai Beef Satay With Spicy Sunflower Seed Sauce
Recipe type: Entree, Appetizer
Cuisine: Thai, Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 6
This recipe was slightly modified form the one in the wonderful book "Primal Cuisine" by Pauli Halstead
  • 2 lb of Grassfed beef boneless steak cut in strips 2" wide and 1" thick
  • Marinade:
  • 2 cups coconut milk
  • 1 tablespoon fish sauce
  • 1 teaspoon curry powder
  • 1 tablespoon fresh ground turmeric
  • 1 tablespoon fresh ground ginger
  • Sauce:
  • ¼ cup Thai red curry paste
  • 2 tablespoons chili oil
  • 1 tablespoon ground cayenne
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cumin
  • 3 tablespoons fish sauce
  • 4 cups coconut cream
  • 3 tablespoons raw sunflower seed butter
  1. Soak long bamboo skewers in water for at least an hour
  2. In a bowl mix all the marinade ingredients
  3. Place steak strips in a large ziplock bag and cover with marinade
  4. Refrigerate for at least 4 hours
  5. Start your barbeque and bring to medium-high heat
  6. Remove the beef from the marinade
  7. Thread each individual strip of beef onto a skewer
  8. Place the skewers on the grill and cook turning several times
  9. Do not overcook the meat, as grassfed beef gets done at lower temperatures
  10. For the sauce:
  11. In a saucepan combine curry paste, chili oil, cayenne, cinnamon, cumin, fish sauce and 1 cup of coconut cream
  12. Bring to a boil over medium heat
  13. cook for 5 minutes until all ingredients are well blended
  14. add the remaining coconut cream and continue cooking on a low flame until sauce is reduced, about 20 min.
  15. Just before removing from the heat add sunflower seed butter and blend in well
  16. Serve the Satay hot off the grill drizzled with the sauce.
Recipe by The Nourished Caveman at