Summary

Ingredients

• 350 g meat, lean (turkey or pork schnitzel or chicken breast fillet)
• 1 onion (s)
• 2 tablespoon soy sauce
• 200 ml coconut milk
• 1 clove garlic
• 1 lemon (s)
• 1 chilli pepper (s), red
• 5 tablespoon peanut butter
• 0.5 teaspoon ½ sambal oelek, more if you like
• 3 tablespoon peanuts
• possibly salt
• some pepper
• 2 tablespoons oil
• 1 tablespoon sugar
• 250 ml water

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Instructions

1. Mix 4 tablespoon coconut milk and 2 tablespoon soy sauce. Marinate the meat in it for about 30 minutes, longer if desired. Halve the chilli, remove the seeds and the white parts and cut the pod into fine strips, finely chop the onion and garlic. Chop the peanuts. Squeeze the lemon.
2. Take the meat out of the marinade and wipe it off (but do not tip it away!). Then cut the meat into about 4 cm long, thin strips (you can of course do this before marinating, but then the marinade cannot be stripped off so well and then the searing becomes more like boiling down).
3. Heat the oil and fry the onion cubes in it. As soon as they start to take on some color, add the meat and fry it until it is nice and brown. Just before the end of the roasting time, add the garlic and chilli strips and fry them too.
4. Deglaze with the water, add the peanut butter, the rest of the coconut milk and the marinade, bring everything to the boil briefly, then reduce the heat and boil down until the sauce has the desired consistency (if you want to add rice, it is best to put it on at this point) ). If the sauce gets too thick, just dilute it again with a little water.
5. Season to taste with the lemon juice, sambal oelek, sugar, pepper and soy sauce. Salt carefully, the soy sauce is salty enough as it is.
6. Sprinkle with the chopped peanuts before serving.
7. Basmati rice goes well with it and something fresh, e.g., Kachumber (see my other recipes).