Get ready to transport your taste buds to the vibrant streets of Thailand with these mouthwatering Thai Steak Kabobs that are about to become your new culinary obsession! Imagine succulent sirloin steak cubes, perfectly grilled and nestled alongside charred bell peppers, all drizzled with a luxuriously creamy coconut curry sauce that will make your dinner guests think you've secretly trained in a Bangkok kitchen. This recipe isn't just a meal—it's a flavor adventure that combines the smoky char of grilled meat with the rich, complex notes of traditional Thai cuisine, all prepared in just 35 minutes!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb sirloin steak, cut into cubes
- 1 red bell pepper, cut into squares
- 1 green bell pepper, cut into squares
- 1 onion, cut into squares
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Begin by preparing all the ingredients. Cut the sirloin steak into 1-inch cubes and season with salt and pepper. Cut the red and green bell peppers and onion into similar-sized squares, approximately 1-inch in size.
- In a large bowl, combine the cubed steak with 2 tablespoons of olive oil and 1 tablespoon of soy sauce. Mix well to ensure the steak is evenly coated. Allow the steak to marinate for about 10 minutes while you prepare the vegetables and sauce.
- While the steak is marinating, prepare the coconut curry sauce. In a medium saucepan, add 1 can of coconut milk and 2 tablespoons of red curry paste. Stir well to combine and bring to a gentle simmer over medium heat.
- Once the sauce is simmering, add 1 tablespoon of lime juice and stir. Allow the sauce to cook for about 5-7 minutes, stirring occasionally, until it thickens slightly. Taste and adjust seasoning with salt and pepper as needed. Remove from heat and set aside.
- Preheat your grill or grill pan over medium-high heat. While the grill is heating, thread the marinated steak, red bell pepper, green bell pepper, and onion onto skewers, alternating between the steak and vegetables. Aim for 4-5 pieces of steak and vegetables per skewer.
- Once the grill is hot, place the skewers on the grill. Cook for about 10-15 minutes, turning occasionally, until the steak reaches your desired level of doneness (medium-rare is typically around 130°F to 135°F). The vegetables should be tender and slightly charred.
- Remove the skewers from the grill and let them rest for a few minutes. This allows the juices to redistribute within the steak, making it more tender.
- To serve, place the grilled steak kabobs on a platter and drizzle with the coconut curry sauce. You can also serve the sauce on the side for dipping. Garnish with fresh herbs like cilantro or basil if desired.
- Enjoy your Thai Steak Kabobs with Coconut Curry Sauce alongside steamed rice or a fresh salad for a complete meal!
Tips
- Marinating Magic: Don't rush the marinating process. Those 10 minutes allow the olive oil and soy sauce to tenderize and flavor the steak perfectly.
- Skewering Secrets: When threading your kabobs, try to keep ingredients similar in size to ensure even cooking. Alternate colors for a visually stunning presentation.
- Grill Temperature is Key: Aim for medium-high heat to get those beautiful grill marks without overcooking the steak. A temperature around 400-450°F is ideal.
- Doneness Check: Use a meat thermometer to nail the perfect steak temperature. 130-135°F for medium-rare, 140-145°F for medium.
- Sauce Consistency: If your coconut curry sauce is too thin, let it simmer a bit longer. It should coat the back of a spoon smoothly.
- Make-Ahead Hack: You can prepare the marinade and sauce up to a day in advance to save time on cooking day.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 12g
Protein: 35g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 95mg
