← All recipes

🍽️ Chicken Satay with Peanut Dip

451 kcal · 30 min · 4 servings

Ingredients

• 4 chicken breast fillets (each approx. 160 g)
• 2 garlic cloves
• 1 small red chili pepper (seeded, finely chopped)
• 1 shallot (finely chopped)
• cumin (each 1/4 tsp, ground)
• coriander (each 1/4 tsp, ground)
• 2 tbsp light soy sauce
• 4 tbsp coconut milk
• 2 tbsp oil
• salt
• pepper (from the mill)
• 150 g unsalted, peeled peanuts
• 200 ml coconut milk
• 2 tbsp peanut butter
• 1 tsp curry
• 1 lemon (juice and grated zest)
• 1 pinch sugar
• 3 tbsp whipping cream

Instructions

1. 1. Cut the chicken fillets into thin strips about two centimeters wide.
2. 2. Mix the remaining ingredients to make a marinade.
3. 3. Place the meat strips in the marinade for a few hours.
4. 4. Remove the meat strips from the marinade and let them drain well.
5. 5. Skewer the meat strips in a wavy pattern onto eight wooden skewers.
6. 6. Grill the skewers for about eight minutes.
7. 7. Baste the skewers with the marinade repeatedly while grilling.
8. 8. Roast the peanuts without oil in a pan.
9. 9. Let the roasted peanuts cool down.
10. 10. Crush the cooled peanuts finely in a mortar.
11. 11. Bring coconut milk, peanut cream, and curry to a boil in a pot.
12. 12. Stir the crushed peanuts, lemon zest, and lemon juice into the sauce.
13. 13. Season the sauce with sugar.
14. 14. Stir in enough cream until the sauce becomes creamy.
15. 15. Serve the skewers with the peanut dip sauce.

Nutrition per serving

• kcal: 451
• Protein: 42 g · Fett/Fat: 29 g · Carbs: 6 g