Sweet chilli coconut skewers

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How to make Sweet chilli coconut skewers

  • Yield : 4
  • Prep Time : 1:00
  • Cook Time : 0:20
  • Total Time : 1:20

Ingredients

  • 165ml can coconut milk
  • 1 tablespoon brown sugar
  • 1 tablespoon sweet chilli sauce
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 2 garlic cloves, crushed
  • 1 teaspoon fish sauce
  • 800g beef rump steak, trimmed, cut into 2cm cubes
  • Steamed white rice, to serve
  • Salad (see note), to serve
  • Lime wedges, to serve

Coconut chilli sauce

  • 1 tablespoon roughly chopped roasted unsalted peanuts
  • 1 tablespoon shredded coconut, toasted
  • 1 tablespoon chopped fresh coriander leaves
  • 1 bird's eye chilli, deseeded, finely chopped (optional)
  • 2 tablespoons sweet chilli sauce

Method

  • Step 1 Combine coconut milk, sugar, sweet chilli sauce, cinnamon, cardamom, garlic and fish sauce in a glass or ceramic bowl. Add beef. Toss to combine. Cover. Refrigerate for 3 hours, if time permits.
  • Step 2 Make coconut chilli sauce Combine peanuts, coconut, coriander, chilli (if using), sweet chilli sauce and 3 teaspoons cold water in a bowl.
  • Step 3 Heat a greased barbecue plate or chargrill on medium-high heat. Thread beef onto skewers. Season with salt and pepper. Cook for 3 to 5 minutes each side or until browned and cooked through. Drizzle with coconut chilli sauce. Serve with rice, salad and lime wedges.

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