Preparation

For 8 portions:

Whisk together all of the ingredients except the beef. Slice the beef diagonally, against the grain, into 1-inch wide strips. Add the beef to the marinade, and let sit for 15 minutes. Thread beef onto bamboo skewers. Grill until just done, about 2 to 3 minutes per side. Ladle 2 to 3 tablespoons Spicy Peanut Sauce in the center of an appetizer dish. Top with beef skewers and garnish with grapefruit salad.

SPICY PEANUT SAUCE: Heat the oil in a nonstick saucepan over moderate heat. Add curry paste and turmeric and stir often until mixture sizzles, about 1 minute. Add peanut butter, coconut milk, water, fish sauce, lemon juice and sugar, and reduce the heat to low. Cook for 3 minutes, stirring constantly with a whisk. When mixture begins to bubble, remove from heat and continue to stir. If sauce is too thick, thin with water. Taste and adjust seasonings to an interesting balance of sweet, salty and spicy flavors.

GRAPEFRUIT SALAD: Fry onions and garlic in oil until golden. Set aside. Dry-roast coconut in a frying pan until it just starts to brown. Place coconut in a mixing bowl and add the sugar, fish sauce, tamarind or lime juice, and water. Stir this mixture into the coconut. Arrange grapefruit segments on lettuce leaves. Pour some of the coconut dressing over each plate and serve.

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Ingredients

0.75 tsp.
fish sauce

0.75 tsp.
sugar

0.75 tsp.
curry powder

0.38 tsp.
turmeric, ground

0.75 tsp.
garlic, minced

0.75 pinch
coriander

0.75 pinch
cumin

0.75 pinch
salt

1.5 tbsp.
coconut milk

1.5 tbsp.
vegetable oil

1.13 lbs.
beef tenders, New York steak

6 sticks
bamboo skewers, soaked in hot water for 30 minutes

0.75 recipe
Spicy Peanut Sauce (ingredients below)

0.75 tbsp.
vegetable oil

0.75 tsp.
red curry paste

0.38 tsp.
turmeric, ground

0.38 cups
peanut butter, creamy

0.38 cups
coconut milk, unsweetened

0.38 cups
water

1.5 tsp.
fish sauce

0.75 tsp.
lemon juice, fresh

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sugar, to taste

3 recipe
Grapefruit Salad (ingredients below)

2.25 tbsp.
onion, finely minced

1.5 ea.
garlic clove, minced

0.75 tbsp.
vegetable oil

2.25 oz.
coconut, shredded or grated

0.75 tsp.
sugar

3 tsp.
fish sauce

3 tbsp.
tamarind juice or lime juice

2.25 tbsp.
water

2.25 ea.
grapefruit, peeled and segmented

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lettuce leaves for garnish, as needed