Thai style chicken skewers with homemade peanut sauce

Ingredients for 3 servings:

• 800 g chicken inner fillet(s)
• 3 tbsp red curry paste
• 3 tbsp honey, liquid
• 7 tbsp sunflower oil or rapeseed oil
• 1 tbsp soy sauce
• 4 tbsp hot chili sauce
• 4 tbsp peanut butter with chunks
• 1 tbsp soy sauce
• 10 tbsp milk or coconut milk, possibly up to 14 tbsp

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

For the marinade, combine all the ingredients in a bowl and add the diced chicken. Mix well and then refrigerate for 1 hour. After 1 hour, remove the meat from the refrigerator and place it in evenly spaced pieces on skewers and arrange them on a baking sheet. Then bake in the oven at 180°C (top/bottom heat) for 28 to 30 minutes. In the meantime, mix the peanut sauce. To do this, use a blender to mix the chili sauce and peanut butter in a bowl with the tablespoon of soy sauce and the coconut milk. Caution! Depending on your desired consistency, you should only add the milk a little at a time. No additional seasoning is necessary; it tastes great! Rice goes well with the side dish. Tip: These chicken skewers are also great for grilling. Simply use shredded chicken, as it cooks faster.