Locations
planted.news
Ingredients
4
Portions
600 g eatplanted.chicken nature
4 tbsp soy sauce
2 tbsp peanut butter
2 tbsp red curry paste
2 tbsp brown sugar/maple syrup
2 tsps garlic powder
Salt, pepper
Sesame oil for frying
Skewers (wood or metal)
Peanut sauce
1 small onion, chopped
2 cloves garlic, minced or crushed in garlic press
2 tsps sesame oil
2 tsps red curry paste
2 tbsp light soy sauce
2 tsps tamarind paste
2 tbsp brown sugar
240 ml coconut milk
160 g peanut butter
Juice of one lime
Preparation
1
For the marinade, mix all ingredients in a small bowl to form a paste.
2
Put the eatplanted.chicken on skewers and brush with marinade. Tip: arrange lengthwise so that a larger surface can be fried.
3
For the peanut sauce, mince the onion while heating the sesame oil in a pot.
4
Fry the chopped onions in the pot at medium heat until they are translucent.
5
Add garlic and curry paste to the onions, mix and fry briefly.
6
Reduce heat and then add the soy sauce, tamarind paste, sugar and coconut milk and mix well.
7
Add the peanut butter, stir until smooth and mix in the juice of one lime. Keep the peanut sauce warm on low heat while the skewers are frying.
8
Heat the sesame oil in a frying pan and fry the skewers over medium-high heat until golden brown.
9
Serve eatplanted.chicken skewers with the peanut sauce.
