Ingredients:
- Wooden skewers
- Butter/oil for cooking
- 4tbls peanut butter, smooth
- 2tbls brown sugar or palm sugar
- 1tsp red Thai curry paste
- 1tbls finely chopped coriander
- 2tbls soya sauce
- u00bdtsp dried chili flakes, red
- 1tsp fish sauce
- Turkey Marinade:
- 800g turkey breast fillets, cut into strips
- 1tsp turmeric
- 1tsp paprika
- 2tbls smooth peanut butter
- 4tbls coconut milk
- 1tsp garlic, mined
- Salt & pepper
- Satay Sauce:
- 250ml coconut milk
Method:
- Turkey:Mix the turmeric, paprika, peanut butter, coconut milk and garlic together and rub all over the turkey strips. Season with salt and pepper. Allow to marinate for an hour.
- Soak the skewers in warm water for 30 minutes (this prevents sticks burning). Thread the marinated turkey onto the skewers in a zigzag pattern. Set aside any leftover marinade for basting.
- Heat a heavy based frying pan, add butter/oil. When it is hot, add the turkey skewers in batches and fry until browned on all sides and until the turkey is cooked through (about 4-5 minutes). Baste with any extra marinade whilst cooking. Serve with satay sauce.
- Add all ingredients to a pit and bring to the boil. Turn heat down slightly and simmer uncovered for 10 to 15 minutes until sauce has reduced and thickened. Adjust seasoning with salt and pepper if needed. Garnish with fresh lemon wedges and some extra roughly chopped fresh coriander.
- Tip! These are great, if marinated the day before, to infuse flavours. Skewers can also be cooked in the oven.
