Thai Satay with Fine Peanut Sauce

Summary

Ingredients

• 500 g chicken fillet (s) or beef fillet, cut into 2cm thick strips

For the marinade:

• 1 clove (s) garlic, pressed
• 200 ml coconut milk
• 1 tablespoon soy sauce
• 1 teaspoon turmeric
• 1 teaspoon curry powder
• Oil, for frying

For the sauce:

• 100 g peanuts, fresh or canned, finely chopped
• 4 tablespoon sugar, brown
• 3 tablespoons water
• 200 ml coconut milk
• 6 kaffir lime leaves, torn several times towards the center
• 1 pinch coriander, ground (optional)
• 1 pinch turmeric, (optional)
• 2 tablespoon soy sauce, light
• 1 splash lime juice
• some milk to dilute
• possibly caramel, so that the sauce becomes a little darker

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Instructions

1. Put 200ml coconut milk together with the garlic, soy sauce, turmeric and curry powder in a sufficiently large freezer bag. Now add the meat strips and make sure that everything is covered by the marinade.
2. Let it steep for 1 hour in the refrigerator.
3. In the meantime, put the finely chopped peanuts in a saucepan with the sugar and water, heat them up and let them caramelize. Then deglaze with the coconut milk (be careful, it hisses!), Add the lime leaves, coriander, turmeric and soy sauce. Let everything simmer gently for 15 minutes. If the sauce is too thick for you, dilute it with a little milk.
4. Now remove the lime leaves and then season again with lime juice and possibly a little soy sauce - the sauce is ready.
5. Now thread the meat onto soaked wooden skewers. Makes about 24 pieces. Then either fry, deep-fry or grill. I have tried all three options and found them to be suitable.
6. The special thing about the sauce is the very light taste of the lime leaves.
7. I always color the sauce with sugar couleur (please use it very sparingly) because it looks more appetizing.
8. The peanut sauce also goes well with raw vegetables and can also be used as a salad dressing. In this case, however, a little neutral vinegar and a little oil must be added.