Satay Kebabs with Peanut Sauce
Ingredients
- Ingredients
- 4 Turkey cutlets (each 200 grams)
- 2 Tbsps yellow Curry paste
- 1 tsp Turmeric
- 1 tsp mild Curry powder
- 1 small, peeled plantain
- 1 Tbsp honey
- 1 tsp Fish sauce
- 2 Tbsps Peanut oil
- For the sauce
- 1 shallot
- 2 Tbsps unsalted Peanuts
- 2 Tbsps Peanut oil
- 1 red chili pepper
- 300 milliliters Coconut milk
- 4 Tbsps Peanut butter
Preparation steps
Rinse the turkey cutlets, pat dry, cut lengthwise into 3 cm wide strips and stick wavy on skewers. Combine the curry paste with turmeric, curry powder, plantain, honey, fish sauce and oil in a blender and puree. Put in the turkey and leave to marinate for 30 minutes.
Cook the skewers on a hot grill for 7-10 minutes. For the sauce, peel the shallot and chop finely. Toast the nuts in a pan without adding fat, remove and chop coarsely. Put the oil in the pan and sweat the shallots until transparent.
Rinse the chile, cut in half lengthwise, remove seeds and finely chop. Add to the shallots and deglaze with coconut milk. Stir in peanuts and peanut butter and season. Let simmer until thick over medium heat for about 5 minutes. Serve with the skewers.
