Thai satay with fine peanut sauce

Ingredients for 6 servings:

• 500 g chicken fillet(s) or beef fillet, cut into 2 cm thick strips
• 1 garlic clove(s), squeezed
• 200 ml coconut milk
• 1 tbsp soy sauce
• 1 tsp turmeric
• 1 tsp curry powder
• Oil for frying
• 100 g peanuts, fresh or from a can, finely chopped
• 4 tbsp brown sugar
• 3 tbsp water
• 200 ml coconut milk
• 6 kaffir lime leaves, torn several times towards the middle
• 1 pinch of coriander powder, optional
• 1 pinch of turmeric powder, optional
• 2 tbsp Soy sauce, light
• 1 dashes lime juice
• some milk to dilute
• possibly caramel coloring (to make the sauce a little darker)

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 40 minutes

Sauce without peanut butter, but with fresh peanuts *very simple and tasty* can also be used as salad dressing

Place the coconut milk, garlic, soy sauce, turmeric, and curry powder in a sufficiently large freezer bag. Add the meat strips and ensure everything is covered in the marinade. Let it marinate in the refrigerator for 1 hour. Meanwhile, place the finely chopped peanuts, sugar, and water in a saucepan, heat until caramelized. Then deglaze with the coconut milk (careful, it will sizzle!). Add the lime leaves, coriander, turmeric, and soy sauce. Let everything simmer gently for 15 minutes. If the sauce is too thick, thin with a little milk. Remove the lime leaves and season again with lime juice and, if desired, a little soy sauce—the sauce is ready. Thread the meat onto soaked wooden skewers; this makes about 24 pieces. Then either roast, fry, or grill. I’ve tried all three options and found them to be suitable. What makes this sauce special is the very light flavor of the lime leaves. I always color the sauce with caramel coloring (please use very sparingly) because it looks more appetizing. 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.