Thai satay with coconut

Cut the meat into cubes of approx. 3 cm. Spoon the meat with the curry paste, the lime juice and half the coriander in a bowl. Allow the meat to marinate in the refrigerator for at least 1 hour, and allow to reach room temperature in time. Roast the ground coconut in a dry frying pan until golden brown. Spoon the coconut into a bowl.

Remove the meat cubes from the marinade and baste them on 8-12 (steeped) sticks. Brush the satés around with oil and grill them on a greased griddle or grill topper over hot heat in 3-4 minutes per side cooked. Put the satés on a plate and sprinkle with the coconut and the rest of the coriander.