Satay skewers with a peanut kick – spicy, creamy, simply good

Here’s how to prepare it:

1. Rinse the chicken breast fillets under cold running water and pat dry. Cut lengthwise into even, approximately 2 cm wide strips.

2. Peel and finely grate the ginger. Peel and finely chop the onion. Crush the coriander seeds in a mortar and pestle, then mix with the grated ginger, chopped onion, 1 tablespoon chili paste, 30 ml coconut milk, and 2 tablespoons soy sauce in a fairly small bowl. Add the meat and marinate for at least 1 hour.

3. Grind the peanuts in a large mortar and pestle or food processor, then transfer them to a small saucepan. Add the remaining chili paste, the remaining coconut milk, the peanut oil, and no more than 2 tablespoons of water. Heat gently, but do not bring to a boil. Season with lime juice, the remaining soy sauce, brown sugar, and salt. Keep the sauce warm.

4. Remove the meat from the marinade and let it drain. Thread the chicken strips onto skewers in a wavy pattern. Preheat the grill to medium heat (approx. 200°C).

5. Add a little oil to the hot grill plate and grill the chicken skewers over direct heat for about 4 minutes on each side, turning only once. Ladle the peanut sauce into small bowls and serve as a dip with the skewers.

Basmati rice, dressed with a few slices of ginger or kaffir lime leaves, goes well with this dish. A dry sparkling wine with a dash of lime juice makes a lighter accompaniment.

Preparation: 30 minutes · Marinate for 1 hour · Grill for about 8 minutes

TIPS:

For satay skewers, place the meat, cut into strips, onto the skewers, piercing them three to four times. Then pull the meat taut along the skewers. If using wooden skewers, soak them in water for at least 30 minutes before use to prevent them from burning on the grill.

THIS IS HOW IT TASTES ALSO | FOR THE PEANUT SAUCE, you can use 2 tablespoons of chunky peanut butter instead of the roasted peanuts. However, the sauce will be a bit heavier, which can be compensated for by adding more lime juice.