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Thai Chili Butter for Pan-Seared Steaks Recipe

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This recipe for Thai Chili Butter for Pan-Seared Steaks is from Food, Family and Fun on a Dime, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
If red curry paste isn’t available, increase the chili-garlic sauce to 2 1/2 teaspoons.
4 tablespoons unsalted butter, softened (I use real butter)
1 small clove garlic, minced or pressed through a garlic press (about 1/2 teaspoon)
1 1/2 teaspoons thinly sliced scallion, green parts only (from 1 scallion)
1 tablespoon chopped fresh cilantro leaves
2 teaspoons Asian chile garlic sauce (preferably Thai)
1/2 teaspoon red curry paste (preferably Thai)
2 teaspoons fresh lime juice
Table salt & pepper to taste
Directions:
Directions:
Beat butter vigorously with spoon until soft and fluffy. Add garlic, scallion, cilantro, chili-garlic sauce, and red curry paste; beat to incorporate. Add lime juice a little at a time, beating vigorously between each addition until fully incorporated. Add salt & pepper to taste. Serve a dollop over each steak, giving it time to melt.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This can be made ahead; store in an air tight container. Adapted from America's Test Kitchen

 

 

 

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