Satay skewers with peanut dip

Ingredients

• 4 turkey cutlets (each 200 g)
• 2 tbsp yellow curry paste
• 1 tsp turmeric
• 1 tsp mild curry powder
• 1 small peeled cooking banana
• 1 tbsp honey
• 1 tsp fish sauce
• 2 tbsp peanut oil
• 1 Shallot
• 2 tbsp unsalted peanuts
• 2 tbsp peanut oil
• 1 red chili pepper
• 300 ml coconut milk
• 4 tbsp peanut butter

Instructions

1. 1.

   Wash the turkey cutlets, pat dry, lightly pound, slice lengthwise into 3 cm wide strips and thread onto skewers in a wave pattern. Blend the curry paste with turmeric, curry powder, banana, honey, fish sauce, and oil until smooth. Coat the meat with this mixture and marinate for 30 minutes.

2. 2.

   Grill the skewers over high heat for 7-10 minutes. For the sauce, peel and finely chop the shallot. Toast the peanuts in a dry pan without added fat, then roughly chop them. Heat the oil in the pan and sauté the shallot until translucent.

3. 3.

   Wash the chili, halve lengthwise, deseed, and finely chop. Add to the shallot and deglaze with coconut milk. Stir in the peanuts and peanut butter, mix well, season. Simmer on medium heat for about 5 minutes until thickened. Serve the skewers with the sauce.

4. 4.