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.
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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.