Summary

Ingredients

• 3 cloves garlic
• 1 piece (s) ginger, the size a walnut
• 1 onion (s)
• 2 teaspoons coriander
• 5 tablespoon oil
• 1 teaspoon ground cumin (cumin)
• 2 tablespoon soy sauce
• 1 teaspoon sambal oelek, (spicy seasoning paste in Asian shelves)
• 700 g chicken breast fillet (s)
• 125 g peanuts, roasted salted
• 1 lime (s), untreated
• 1 tablespoon curry paste, mild yellow, alternatively -2 teaspoon curry powder
• 200 ml unsweetened coconut milk 1/2 can
• 1 tablespoon sugar
• salt

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Instructions

1. Peel the garlic, finely chop 2 cloves. Peel the ginger, peel off the onion and dice both finely. Crush coriander. Heat 1 tablespoon of oil in a pan. Roast the coriander with cumin for approx. 1 minute. Puree with garlic, ginger, onion, soy sauce and sambal oelek. Rinse the meat, pat dry and cut in half horizontally. Halve in half lengthways. Put them in a wave shape on skewers, marinate with the seasoning paste, leave to stand for at least 1 hour.
2. Finely grind the peanuts. Wash the lime, cut off a piece of the peel. Squeeze the fruit. Chop the rest of the garlic. Heat 2 tablespoons of oil in a saucepan. Roast the curry paste and garlic in it. Add the coconut milk, 1 tablespoon lime juice, lime zest, nuts, sugar, simmer for approx. 3-4 minutes over medium heat. Season with salt and the rest of the lime juice.
3. Heat the remaining oil in a pan. Fry the skewers on each side until golden brown. Serve with the peanut sauce.