Marinated turkey threaded on skewers and griddled. This sauce will have you licking your fingers.
Per serving: 348kcals, 19.5g Fat (9.2g Saturated),11.4g Carbs (6.9g Sugars), 35g Protein, 2.9g Fibre,0.610g Sodium
20 Minutes (plus 1 hour for marinating)
15 to 20 Minutes
|Serves:||4 to 6 portions|
|800g turkey breast fillets, cut into strips|
|2tbls smooth peanut butter|
|4tbls coconut milk|
|1tsp garlic, mined|
|Salt & pepper|
|Butter/oil for cooking|
|250ml coconut milk|
|4tbls peanut butter, smooth|
|2tbls brown sugar or palm sugar|
|1tsp red Thai curry paste|
|1tbls finely chopped coriander|
|2tbls soya sauce|
|½tsp dried chili flakes, red|
|1tsp fish sauce|
- 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.
- 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.
Cooks Tip! These are great, if marinated the day before, to infuse flavours. Skewers can also be cooked in the oven.