Chicken satay with peanut sauce

Ingredients for 4 servings:

• 800 g chicken breast fillet(s)
• 5 tbsp soy sauce, dark
• 5 tbsp Ketjap Manis (sweet soy sauce)
• 2 tbsp oil
• 3 cm ginger, fresh
• 250 ml coconut milk
• 130 g peanuts, roasted, salted
• 2 tbsp red curry paste
• 2 tbsp palm sugar or brown sugar
• 3 tbsp peanut oil
• Salt

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 5 minutes

Soak the wooden skewers in cold water for a few minutes to prevent them from burning during frying. Cut the chicken breast fillets lengthwise into 0.5 cm thin slices and thread them onto the patted dry wooden skewers in a wavy pattern. Peel and finely chop the ginger, mix with the soy sauce, and drizzle over the skewers. Marinate the skewers in a bowl for 1.5 hours, turning frequently. Meanwhile, finely chop the peanuts for the sauce. Heat the peanut oil in a saucepan and fry the curry paste in it. Add the coconut milk, stirring continuously. Add the peanuts and palm sugar and simmer over medium heat for 8-10 minutes. Season with salt to taste. Remove the chicken skewers from the marinade and pat dry. Heat the oil and fry the skewers, one after the other, on both sides until light brown. Arrange the satay skewers on a platter and serve with the peanut sauce.