This satay has a tangy fieriness, imparted by red curry paste and tamarind. This recipe first appeared in our May 2011 issue, with the article The World of Satay.
Ingredients
- 2 tbsp. tamarind paste
- 1 1⁄2 cups coconut milk
- 2⁄3 cup fresh grated coconut
- 1⁄2 cup Thai red curry paste
- 1⁄2 cup minced lemongrass
- 1⁄3 cup dark brown sugar
- 1⁄3 cup thinly sliced shallots
- 2 tbsp. fish sauce
- 3 Kaffir lime leaves, stemmed, minced
- 1 pandan leaf, tied into a knot
- 2 lb. (about 60) large mussels
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Instructions
Step 1
Stir together tamarind and 5 tbsp. boiling water in a bowl until dissolved; pour through strainer into a 2-qt. saucepan. Add coconut milk, coconut, curry paste, lemongrass, sugar, shallots, fish sauce, lime leaves, pandan, and 3 tbsp. water; heat over medium-high heat. Cook, stirring, until thickened, about 10 minutes. Transfer to a bowl and set aside.
Step 2
Bring 1 cup water to a boil in a 6-qt. saucepan over medium-high heat. Add mussels, cover, and cook until all mussels open, about 4 minutes. Remove from heat; let cool. Remove meat from shells and stir into marinade; chill 2 hours.
Step 3
Build a hot charcoal fire in a grill. Thread 3 mussels each on 20 skewers; grill, turning, until charred, about 6 minutes.
- Stir together tamarind and 5 tbsp. boiling water in a bowl until dissolved; pour through strainer into a 2-qt. saucepan. Add coconut milk, coconut, curry paste, lemongrass, sugar, shallots, fish sauce, lime leaves, pandan, and 3 tbsp. water; heat over medium-high heat. Cook, stirring, until thickened, about 10 minutes. Transfer to a bowl and set aside.
- Bring 1 cup water to a boil in a 6-qt. saucepan over medium-high heat. Add mussels, cover, and cook until all mussels open, about 4 minutes. Remove from heat; let cool. Remove meat from shells and stir into marinade; chill 2 hours.
- Build a hot charcoal fire in a grill. Thread 3 mussels each on 20 skewers; grill, turning, until charred, about 6 minutes.
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