Sweet Chilli Coconut Skewers

The combination of chilli and coconut gives these beef skewers a flavour boost with a Thai-riffic Asian twist.

The ingredient of Sweet Chilli Coconut Skewers

• 165ml can coconut milk
• 1 tablespoon brown sugar
• 1 tablespoon sweet chilli sauce
• 1 teaspoon ground cinnamon
• 1 4 teaspoon ground cardamom
• 2 garlic cloves crushed
• 1 teaspoon fish sauce
• 800g beef rump steak trimmed cut into 2cm cubes
• steamed white rice to serve
• salad see note to serve
• lime wedges to serve
• 1 tablespoon roughly chopped roasted unsalted peanuts
• 1 tablespoon shredded coconut toasted
• 1 tablespoon chopped fresh coriander leaves
• 1 birds eye chilli deseeded finely chopped optional
• 2 tablespoons sweet chilli sauce

The Instruction of sweet chilli coconut skewers

• combine coconut milk sugar sweet chilli sauce cinnamon cardamom garlic and fish sauce in a glass or ceramic bowl add beef toss to combine cover refrigerate for 3 hours if time permits
• make coconut chilli sauce combine peanuts coconut coriander chilli if using sweet chilli sauce and 3 teaspoons cold water in a bowl
• heat a greased barbecue plate or chargrill on medium high heat thread beef onto skewers season with salt and pepper cook for 3 to 5 minutes each side or until browned and cooked through drizzle with coconut chilli sauce serve with rice salad and lime wedges

Nutritions of Sweet Chilli Coconut Skewers

calories: 664 898 calories
calories: 20 2 grams fat
calories: 12 2 grams saturated fat
calories: 67 1 grams carbohydrates
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calories: n a
calories: 49 4 grams protein
calories: 123 milligrams cholesterol
calories: 365 milligrams sodium
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