| Prep: 20 mins | Cook: 15 mins – 20 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 520 | 30g | 8g | 15g |
| sugars | fibre | protein | salt |
| 9g | 2g | 40g | 1.5g |
Why I Love Thai Grilled Beef Curry
I admit, my first love will always be the flavors that come from my Gujarati roots and California upbringing, but I have a deep appreciation for the spice and zest of Thai cuisine. The recipe I’m sharing today, Grilled Beef Curry, marries these two culinary worlds seamlessly.
A Flavorful Fusion
This Thai dish promises an explosion of flavors that blend together so beautifully – it’s SO savoury! I fell in love with this Grilled Beef Curry for its daring flavor combination and the way it brings the art of Thai cuisines into my Californian kitchen. Inspired by the expertise and creativity of Indian-American chef Suvir Saran, this dish incorporates universal ingredients yet results in a distinctive flavor that represents these two diverse cultures.
Imagine 2 pounds of tender flank steak marinated in a mix of soy sauce, fish sauce, curry powder, cumin, and coriander, infused with the tanginess of lime juice, the aromatic garlic and lemongrass, and just the right kick from Thai red chilies. Then it’s sweetened lightly with sugar and enriched with the addition of fresh cilantro. This steak is then grilled to bring out its earthy flavors and served with a sauce made from onions sautéed in vegetable oil, bathed in creamy unsweetened coconut milk.
Harmony in Diversity
One reason why this Grilled Beef Curry made its way so close to my heart is how it represents my marriage of cultures. It’s as if each ingredient has a story to tell, just like each spice in my traditional Indian cooking does. Yet, they all come together to blend into one harmonious dish. It’s not just about the distinct Thai flavors or the American BBQ technique but about how these techniques and flavors find balance in each other.
This Grilled Beef Curry recipe, with its mix of Thai zing and Californian grilling, is as fusion as one could get and represents the beautiful blending of my two cultural identities while treating the taste buds. The excitement is in both the preparation and the consumption of this flavor-packed dish!
What You’ll Need
- 2 pounds of flank steak
- 1/2 cup of soy sauce
- 1/4 cup of fish sauce
- 2 tablespoons of curry powder
- 1 tablespoon of cumin
- 1 tablespoon of coriander
- 1/4 cup of lime juice
- 2 cloves of garlic, minced
- 1 stalk of lemongrass, finely chopped
- 2 red Thai chilies, finely chopped
- 1/2 cup of sugar
- 1/2 cup of fresh cilantro, chopped
- 1/4 cup of vegetable oil
- 1 medium onion, finely chopped
- 1 cup of unsweetened coconut milk
Method
Step One
Start by preparing your marinade. In a large mixing bowl, combine the soy sauce, fish sauce, curry powder, cumin, coriander, lime juice, minced garlic, finely chopped lemongrass, chopped red Thai chilies, and sugar. Mix these ingredients well until the sugar has completely dissolved.
Step Two
Place your flank steak in the bowl with the marinade. Make sure that the steak is well-coated with the marinade. Cover the bowl and refrigerate it for at least 2 hours. For best results, leave it overnight to allow the flavors to fully penetrate the meat.
Step Three
When you’re ready to grill the steak, preheat your grill on high heat. While the grill is heating up, remove the steak from the fridge and let it come to room temperature.
Step Four
Brush your preheated grill with vegetable oil to prevent the steak from sticking. Place the flank steak on the grill and cook it for about 4-5 minutes per side or until it reaches your desired level of doneness. Remove the steak from the grill and let it rest for a few minutes before slicing.
Step Five
While the steak is resting, prepare your curry sauce. In a medium saucepan, heat some vegetable oil over medium heat. Add the finely chopped onion and sauté it until it becomes translucent. Add in the remaining curry powder and cook it for another minute.
Step Six
Add the unsweetened coconut milk to the saucepan and bring the mixture to a boil. Reduce the heat and let it simmer until it thickens slightly. Taste the sauce and adjust the seasoning if needed.
Step Seven
Slice the steak against the grain and pour over the curry sauce. Garnish the dish with fresh cilantro before serving. Enjoy your Grilled Beef Curry!
