Sliced ​​meat in peanut sauce

Ingredients for 2 servings:

• 350 g lean meat (turkey or pork schnitzel or chicken breast fillet)
• 1 onion(s)
• 2 tbsp soy sauce
• 200 ml coconut milk
• 1 garlic clove(s)
• 1 lemon(s)
• 1 red chili pepper(s)
• 5 tbsp peanut butter
• ½ tsp Sambal Oelek, more to taste
• 3 tbsp peanuts
• possibly salt
• some pepper
• 2 tbsp oil
• 1 tbsp sugar
• 250 ml water

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

ideal with turkey, chicken or pork

Mix 4 tablespoons of coconut milk and 2 tablespoons of soy sauce. Marinate the meat in it for about 30 minutes, or longer if you like. Halve the chili, remove the seeds and white parts, and finely slice the pod. Finely chop the onion and garlic. Chop the peanuts. Squeeze the lemon. Remove the meat from the marinade and discard any excess liquid (but don’t throw it away!). Then shred the meat into thin, approximately 4 cm long strips (you can, of course, do this before marinating, but then the marinade will be harder to remove, and the frying will become more like boiling down). Heat the oil and fry the diced onions. As soon as they start to brown, add the meat and fry until nicely browned. Just before the end of the frying time, add the garlic and chili strips and fry them as well. Deglaze with the water, add the peanut butter, the remaining coconut milk, and the marinade. Bring everything to a boil briefly, then reduce the heat and simmer until the sauce reaches the desired consistency (if you’re serving rice, it’s best to add it at this point). If the sauce gets too thick, simply thin it with a little more water. Season to taste with the lemon juice, sambal oelek, sugar, pepper, and soy sauce. Add salt sparingly; the soy sauce is already salty enough. Sprinkle with the chopped peanuts before serving. Serve with basmati rice and, if possible, something fresh, like kachumber (see my other recipes).