Sheet Pan Red Curry Ribeye Skewers with Coconut Rice, Charred Asparagus, and Sambal Peanut Sauce

Turn your oven into an upside-down grill with these bold and flavorful Red Curry Ribeye Skewers! Tender bites of marinated ribeye are threaded onto skewers and roasted to perfection on a sheet pan—no grill required. Ready in under 30 minutes, this weeknight-friendly dish brings all the smoky-sweet heat of Thai-inspired street food right to your kitchen. Round out the dish with coconut rice, charred asparagus,  fresh herbs, and a squeeze of lime for a the perfect finish. 

Time & Yield:

Prep Time: 45 mins (+1 hour marinade)
Cook Time: 45 mins
Total Time: 2 hours
Serves/Yield: 2-4 (yields 5-6 small skewers or 4 large metal skewers) 

Ingredients:

For the marinade:

• 1 tbs brown sugar 

• 7 oz coconut cream (roughly half a can)

• 1 tbsp sesame oil 

• 1 tsp fish sauce 

• 1 tbs lime juice 

• 2.5 tbsp jarred or canned red curry paste (Recommended: Maesri) 

• 1.5 lbs boneless beef ribeye, cut into 1-inch cubes 

• 2 red bell peppers, seeded and cut into 1-inch pieces 

• 1 red onion, cut into 1-inch pieces

• Salted roasted peanuts, basil and cilantro, limes, and thinly sliced birdseye chili for garnish

Charred Asparagus 

•  1 lb asparagus, woody roots trimmed 

• 1 tbsp sesame oil 

• Flaky sea salt and lime juice, for garnish

Coconut Rice 

• 1 ¼ cup water

• 1 can full fat coconut milk 

• 2 cups washed long grain rice 

• Pinch of salt and sugar

• 1-3 tbsp chopped cilantro

Sambal Peanut Sauce 

• 2 tbsp rice vinegar

• 1 tbsp sesame oil 

• 1 tbsp low sodium soy sauce 

• 1 tbsp sambal chili sauce 

• 1 tbsp lime juice

• 3 garlic cloves, minced 

• 1 tbsp sugar 

Instructions:

1. To prepare the red curry marinade, whisk everything except the ribeye, onion, and peppers in a medium sized bowl. Add ribeye, onion, and peppers and toss to coat. Marinate overnight or at least 1 hour before cooking. 

2. While the steak marinates, prepare the rice and asparagus. To prepare the rice, bring water, coconut milk, and a pinch of salt and sugar to a boil. Add the washed rice, stir and cover, and reduce heat to low. Simmer for 15 minutes or until most of the liquid is absorbed. Fluff before serving with a fork and garnish with chopped cilantro just before serving. Rice will remain warm off heat for 2-3 hours. 

3. To prepare the charred asparagus, heat 1 tbsp sesame oil in a heavy bottomed skillet over medium high heat. Add asparagus and toss to coat in oil. Arrange in a single layer and add a pot lid or smaller sauce pan to weigh down the asparagus and ensure an even sear. Cook for 4-5 minutes or until lightly charred on one side. Using tongs, roll over asparagus and cook for 1-2 more minutes on the other side before removing to a serving platter and garnishing with lime juice and flaky salt. 

4. Prepare the skewers: Preheat the oven to 450 degrees and line a sheet pan with aluminum foil or parchment paper. Skewer the steak and veggies, alternating between each, and taking care not to overcrowd each one. The recipe should yield 5-6 small skewers or 4 large metal skewers. Place on a wire rack lined sheet pan and brush with any remaining marinade. Roast for 10-13 minutes on the top rack, and finish under the broiler (keep an eye on it!) for 2-3 minutes for added color.  

5. While the steak rests, prepare the sambal peanut sauce by whisking all ingredients in a small bowl. 

6. To serve, garnish skewers with freshly squeezed lime juice, crushed peanuts, and thinly sliced scallions and herbs.