Chicken Satay with Peanut Dipping Sauce
Ingredients
- For the skewers
- 4 Chicken breasts (each about 160-200 grams)
- 2 garlic cloves
- For the marinade
- 1 generous pinch chili peppers
- 1 shallot (finely chopped)
- 1 tsp Curry
- 2 Tbsps Light soy sauce
- 4 Tbsps Coconut milk
- 2 Tbsps vegetable oil
- salt
- freshly ground peppers
- For the peanut sauce
- 150 grams unsalted, shelled Peanuts
- 200 milliliters Coconut milk
- 2 Tbsps Peanut butter
- 1 tsp Curry
- 1 lemon (finely grated and juiced)
- 1 pinch sugar
- 3 Tbsps Whipped cream
- also
- 1 Bok Choy
- salt
- prepared Rice (cooked with scallions and lemongrass)
- prepared Plum sauce (ready to use)
Preparation steps
For the skewers, cut chicken fillets into long, thin strips, about 2 cm (approximately 3/4 inch) wide.
For the marinade, peel and chop garlic. Mix garlic with remaining ingredients in a bowl. Add chicken and stir. Cover and refrigerate for 1-2 hours. With a slotted spoon, lift chicken from marinade and drain. Thread chicken pieces onto 8-12 wooden skewers in a wave pattern, Cook on a preheated grill for about 8 minutes, occasionally brushing with marinade. (Or fry chicken skewers in hot oil).
For the peanut sauce, toast peanuts in a dry pan and let cool, then finely crush in a mortar.
Heat coconut milk, peanut butter and curry in a pot and bring to a boil. Stir in crushed peanuts, lemon zest and lemon juice. Stir in cream and season with sugar. Continue to stir until sauce is smooth and creamy.
Halve bok choy. If desired, blanch bok choy halves in boiling, salted water. Drain and rinse in cold water, then drain again. To serve, arrange skewers, peanut sauce and cabbage on plates. Serve with rice and plum sauce.
