Summary

Ingredients

• 800 g chicken breast fillet (s)
• 5 tablespoon soy sauce, dark
• 5 tablespoon Ketjap Manis (sweet soy sauce)
• 2 tablespoons oil
• 3 cm ginger, fresh

For the sauce:

• 250 ml coconut milk
• 130 g peanuts, roasted, salted
• 2 tablespoon curry paste, red
• 2 tablespoon palm sugar or brown sugar
• 3 tablespoon peanut oil
• salt

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Instructions

1. Soak wooden skewers in cold water for a few minutes so that they don`t burn while frying. Cut the chicken breast fillets lengthways into 0.5 cm thin slices and place them in a wave shape on the dabbed dry wooden skewers.
2. Peel and finely chop the ginger, mix with the soy sauces and drizzle over the skewers. Marinate the skewers in a bowl for 1.5 hours, turning them several times.
3. In the meantime, finely chop the peanuts for the sauce. Heat the peanut oil in a saucepan and fry the curry paste in it. Top up with the coconut milk while stirring. Add the peanuts and palm sugar and simmer on a medium heat for 8-10 minutes. Season to taste with salt.
4. Remove the chicken skewers from the marinade and pat dry. Heat the oil and fry the skewers one after the other on both sides until light brown. Arrange the satay skewers on a platter and serve with the peanut sauce.