If you’re thinking about firing up the grill for this 4th of July, here is an Asian spin on beef kebabs with Thai-style green curry paste and crispy fried basil. Note that this recipe is for two servings of two skewers each. Simply increase the amounts for additional servings.
- 1 lb. boneless beef such as tenderloin or ribeye, cut into bite-size pieces
- ¼ cup Thai-style green curry paste
- ¼ cup turbinado cane sugar, grated palm sugar or granulated coconut sugar
- ½ Tbsp fish sauce
- ½ cup fresh basil leaves, preferably Thai basil but regular sweet basil works fine
- ½ cup vegetable oil
- In a large bowl, combine the curry paste, sugar and fish sauce. Mix well and add the beef pieces. Toss to coat the beef, cover and refrigerate overnight or for at least 8 hours.
- Soak 4 wooden skewers in water for an hour or so to avoid flare ups on the grill.
- Divide the beef pieces into four equal portions and skewer them. Set aside.
- Heat the vegetable oil in a small pot on the stove until sizzling. Carefully fry the basil leaves quickly in the hot oil until crispy – just a few seconds. Using a mesh skimmer, transfer the basil to a paper towel to dry and remove the hot oil from the burner. Reserve the oil to use later.
- Heat a grill to medium-high – about 400 degrees F.
- Place the beef skewers on the hot grill and cook, turning occasionally, for about 10 minutes or until cooked to your liking.
- Serve the beef skewers garnished with the fried basil and drizzle a little of the reserved basil oil on top. I like to serve the skewers with jasmine rice.
FOR MORE RESTAURANT REVIEWS GO HERE.
THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
CLICK HERE AND RECEIVE WEEKLY RESTAURANT REVIEWS, TED’S FAVORITE RECIPE, AND DRINK OF THE WEEK.
Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
SUPPORT OUR SPONSORS: click on their logos to visit their website