Chicken Satay with Peanut Sauce

Ingredients

• 150 g unsalted, peeled peanuts
• 200 ml coconut milk
• 2 tbsp peanut butter
• 0.5 tsp Curry Powder
• 1 lemon (juice and zest)
• 720 g chicken breast fillet (4 chicken breast fillets)
• 2 cloves garlic
• 1 red pepper
• 1 Shallot
• 0.25 tsp ground cumin
• 0.25 tsp ground coriander
• 2 tbsp Light soy sauce
• 4 tbsp Coconut Milk
• 2 tbsp oil
• Salt
• pepper (ground)

Instructions

1. 1.

   For the sauce, roast the peanuts without fat in a pan, let cool, then crush finely in a mortar. Bring coconut milk with peanut butter and curry to a boil in a pot, stir in crushed peanuts, lemon zest and juice, and simmer until creamy for about 5 minutes, stirring occasionally. Let cool.

2. 2.

   Wash chicken breasts, pat dry, and cut into thin strips about 2 cm wide. Peel and finely chop garlic. Wash pepper, halve, deseed, and finely chop. Peel and finely chop shallot. Combine these chopped ingredients with cumin, coriander, soy sauce, coconut milk, and oil in a bowl; cover the chicken strips and marinate for at least 2 hours. Remove, drain, thread onto 16 wooden skewers in a wavy pattern, and grill about 8 minutes, basting occasionally with the remaining marinade.

3. 3.

   Serve the skewers with peanut sauce.