Chicken Satay with Peanut Sauce

Ingredients

• 4 chicken breast fillets (≈160 g)
• 2 Garlic cloves
• 0.25 tsp ground cumin
• 0.25 tsp ground coriander
• 2 tbsp Soy sauce
• 4 tbsp Coconut Milk
• 1 tbsp freshly chopped cilantro
• 2 tbsp peanut oil
• Salt
• ground pepper
• 150 g unsalted, peeled peanuts
• 200 ml coconut milk
• 2 tbsp peanut butter
• 0.5 tsp Curry Powder
• soy sauce
• fish sauce

Instructions

1. 1.

   Wash the chicken breasts, pat dry and cut into thin strips about 2 cm wide. Peel and finely chop the garlic cloves. Mix with cumin, coriander, soy sauce, coconut milk, chopped cilantro and oil; marinate the meat for at least 2 hours.

2. 2.

   For the sauce, toast the peanuts without fat in a pan until brown, let cool, then crush them finely in a mortar. In a pot bring coconut milk, peanut butter and curry to a boil, stir in crushed peanuts and simmer creamy for about 5 minutes, stirring occasionally. Season with soy sauce and fish sauce, then let cool.