Chicken satay

• 3 cloves Garlic
• 1 pinch Salt
• 1 u Red Onions (in wedges)
• 2 tablespoons Vegetable Oil
• 0.5 teaspoons Ground Cumin
• 200 ml Coconut Milk
  Swaps (1)
• 1 tablespoon Red Curry Paste
• 700 g Chicken Thighs (boneless, in strips)
  Swaps (1)
• 1 teaspoon Turmeric
• 2 tablespoons Lime juice
  Swaps (1)
• 1 u Cucumber (in chunks)
• 1 teaspoon Ground Coriander
• 1 tablespoon Palm Sugar (or brown sugar)
• 150 g Roasted Peanut (unsalted)
• 1 u Lemongrass (stalk, finely chopped)
• 3 tablespoons Kecap manis (2 for the marinade and 1 for the sauce)

Instructions

1. 1

   Blend the lemongrass with the garlic, turmeric, ground coriander, cumin, 2 tablespoons of kecap manis, the oil and salt. Marinate the chicken in the mixture for at least 1 hour in the fridge.

   60 min

2. 2

   For the sauce, grind the peanuts finely. Heat the coconut milk with the curry paste, add the peanuts, sugar, remaining kecap manis and lime juice and simmer, stirring, until thick.

   8 min

3. 3

   Thread the chicken onto skewers (soaked wooden or metal), stretching it out flat.

   10 min

4. 4

   Cook them on a very hot grill or griddle, turning, until golden, slightly charred at the edges and cooked through.

   10 min

5. 5

   Serve the skewers with the warm peanut sauce, cucumber and red onion.