Preparation
- Toast the coriander seeds and cumin in 1 tbsp hot oil for about a minute until fragrant. Then blend finely with the onion, 2 cloves of garlic, ginger, soy sauce and sambal oelek.
- Rinse the chicken breast, pat dry, halve horizontally and cut the halves lengthways into strips. Thread the strips onto skewers in a wave shape, rub with the spice paste and leave to marinate for at least 1 hour.
- For the sauce, grind the peanuts finely. Cut a strip of zest from the lime and squeeze the fruit. Heat 2 tbsp oil in a pan and fry the curry paste with the remaining garlic.
- Add the coconut milk, 1 tbsp lime juice, lime zest, peanuts and sugar and simmer over medium heat for 3 to 4 minutes. If the sauce is too thick, thin with a little water until thick but pourable. Season with salt and the rest of the lime juice and keep warm.
- Heat 2 tbsp oil in a large frying pan and fry the skewers in batches over medium to high heat for 3 to 4 minutes on each side until golden brown and cooked through.
- Serve the skewers with the peanut sauce for dipping, accompanied by rice and lime wedges.
Drink with it
Pale lager · excellent match
Pale lager, well chilled
Carbonation and cold clear the peanut fat, and the malt links with the roasted flavours of the skewers and tames the heat of the sambal.
Pils or Helles: What's the Difference?White wine · excellent match
Gewürztraminer or off-dry Riesling (feinherb)
Residual sugar absorbs the heat, and the spice of the Traminer picks up ginger, coriander and coconut.
Which wine pairs with food? A simple approach to choosingWhite rum · good match
White rum as a highball with ginger beer, lime and plenty of ice
Lime and ginger cut through the sweet sauce, while ice and carbonation keep the heat in check.
White or dark rum: what does the color really tell you?Tequila blanco · good match
Tequila blanco as a highball with soda, lime and ice
Fresh lime provides a counterpoint to the creamy peanut and coconut sauce.
Tequila Blanco, Reposado, and Añejo: what aging changes