Chaing Mai Steaks

Chaing Mai Steaks Recipe from Thailand | Ingredients: Beef, Coconut, Peanut Butter, Curry, Kiwi Fruit, and More

Region / culture: Thailand | Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

History

Chaing Mai Steaks is inspired by the traditional flavors of Thai cuisine, specifically the region of Chiang Mai in northern Thailand. This dish combines the creamy richness of coconut milk with the bold flavors of curry powder and peanut butter to create a unique and delicious sauce for the beef steaks.

Ingredients

1.5 cups coconut milk
1 cup water
1 cup packed flaked coconut
4 beef tenderloins, cut into 1-inch steaks
2 tbsp creamy peanut butter
2 tsp curry powder
1 coconut milk
kiwi fruit, peeled and sliced
2 tbsp all-purpose flour
sliced parsley, if desired
0.25 tsp salt
flaked coconut
0.5 tsp butter
parsley sprigs
0.5 tsp vegetable oil

How to prepare

Bring 1.5 cups of water to a boil in a small saucepan.
Add 1 cup of packed, flaked coconut and simmer, uncovered, for 5 minutes.
Process in a blender at high speed for 1 to 2 minutes or until thoroughly blended.
Strain the coconut milk, discarding the coconut.
Prepare the coconut milk. Combine flour and salt, and dust the beef tenderloin steaks with the mixture.
Shake off any excess flour and set it aside.
Heat butter and oil in a large, heavy frying pan over medium heat until hot.
Add the steaks and pan fry for 6 to 8 minutes or until cooked to the desired degree, turning them once.
Remove the steaks and keep them warm.
Reduce the heat to medium-low. Add the reserved flour to the pan and cook it just until brown, stirring constantly.
Stir in peanut butter and curry powder until smooth.
Gradually add the coconut milk and cook until the sauce comes to a boil and thickens, stirring constantly.
Return the steaks to the pan and turn them to coat them with the sauce.
For serving, place the steaks on a heated platter.
Garnish with kiwi and parsley sprigs. Sprinkle with coconut and serve.

Variations

For a spicier version, add a pinch of red pepper flakes or a dash of hot sauce to the sauce.
Substitute chicken or tofu for the beef steaks for a lighter alternative.

Cooking Tips & Tricks

Make sure to dust the steaks with flour and salt before cooking to help create a crispy crust.

- Be sure to cook the steaks to your desired degree of doneness, whether you prefer them rare, medium-rare, or well-done.

- Stir the curry powder and peanut butter into the sauce gradually to ensure a smooth and creamy consistency.

- Garnish the dish with fresh fruit, such as kiwi, for a pop of color and sweetness.

Serving Suggestions

Serve the Chaing Mai Steaks with steamed rice or noodles for a complete meal.

- Add a side of stir-fried vegetables or a fresh salad to balance out the richness of the dish.

Cooking Techniques

Pan-fry the steaks in a hot skillet to create a crispy crust and lock in the juices.

- Simmer the sauce gently to allow the flavors to meld together and thicken.

Ingredient Substitutions

Use almond butter or sunflower seed butter as a substitute for peanut butter.

- Use light coconut milk for a lower-fat option.

Make Ahead Tips

The sauce can be made ahead of time and reheated before serving.

- The steaks can be marinated in the sauce overnight for even more flavor.

Presentation Ideas

Arrange the steaks on a platter and drizzle with extra sauce before serving. - Garnish with fresh herbs, such as parsley or cilantro, for a pop of color.

Pairing Recommendations

Serve the Chaing Mai Steaks with a crisp white wine or a cold beer to complement the rich flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the steaks and sauce in a skillet over low heat until warmed through.

Nutrition Information

Calories per serving

380 per serving

Carbohydrates

12g per serving

Fats

- Total Fat: 28g per serving

- Saturated Fat: 20g per serving

Proteins

- Protein: 24g per serving

Vitamins and minerals

Vitamin A: 6% DV

- Vitamin C: 10% DV

- Iron: 15% DV

Alergens

Contains peanuts and coconut

Summary

This dish is a good source of protein and iron, but it is high in saturated fat and calories. It is also not suitable for those with peanut or coconut allergies.

Summary

Chaing Mai Steaks is a delicious and flavorful dish that combines tender beef steaks with a rich and creamy coconut curry sauce. This recipe is perfect for a special dinner or a weekend meal with family and friends. Enjoy the bold flavors of Thai cuisine in the comfort of your own home with this delicious recipe.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Chaing Mai Steaks. It was many years ago, during one of my travels to Thailand. I had always been fascinated by the flavors and spices of Thai cuisine, and I was determined to learn as much as I could during my time there.

I had been wandering the bustling streets of Chaing Mai, taking in the sights and sounds of the vibrant city. The aroma of grilled meats and spices wafted through the air, tempting my taste buds and drawing me towards a small food stall nestled in a corner of a busy market.

As I approached the stall, I saw a young woman expertly grilling marinated steaks on an open flame. The smell was intoxicating, and I couldn't resist ordering one for myself. The woman smiled warmly as she handed me a sizzling plate of juicy, perfectly charred steak, sprinkled with fragrant herbs and spices.

I took a bite and was immediately transported to flavor heaven. The steak was tender and bursting with bold, zesty flavors that danced on my palate. I had never tasted anything quite like it before, and I knew I had to learn how to make it myself.

I struck up a conversation with the woman, who introduced herself as Nok, and asked her about the recipe for the incredible steak. She laughed and said that it was a family secret, passed down through generations of her ancestors. But she could see the curiosity and eagerness in my eyes, and she offered to teach me how to make it.

Over the course of the next few days, Nok took me under her wing and taught me the intricacies of making Chaing Mai Steaks. She showed me how to marinate the steaks in a blend of lemongrass, garlic, ginger, and soy sauce, and how to grill them to perfection over an open flame.

She also shared with me the importance of using fresh herbs and spices, such as cilantro, mint, and Thai basil, to add a burst of freshness and aroma to the dish. And she taught me the art of balancing sweet, sour, salty, and spicy flavors to create a harmonious and unforgettable taste experience.

As I cooked alongside Nok, I felt a deep sense of connection to her and to the rich culinary heritage of Thailand. I learned not just how to make Chaing Mai Steaks, but also the stories and traditions behind the dish. I felt as though I was being initiated into a sacred culinary lineage, and it filled me with a sense of pride and gratitude.

When the time came for me to leave Chaing Mai and continue my travels, Nok presented me with a handwritten copy of the recipe for Chaing Mai Steaks. She told me that I had become a part of her family now, and that I was welcome to return anytime to cook with her again.

I left Thailand with a heart full of memories and a notebook full of recipes, including the precious recipe for Chaing Mai Steaks. Over the years, I have continued to hone my skills and perfect the dish, incorporating my own twists and adaptations to suit my tastes and preferences.

Whenever I make Chaing Mai Steaks now, I am transported back to that bustling market stall in Chaing Mai, and to the warm smile of Nok as she shared her family's secret recipe with me. I am grateful for the experiences and connections that cooking has brought into my life, and for the delicious flavors and memories that I get to savor with every bite of this incredible dish.