Turkey Satay

Making this dish always evokes a lot of childhood memories. As a child, I used to spend most of my summer vacation in Thailand. Satay skewers was one of my favorite dishes then, right after spring rolls! In Thailand, you can buy them with many street vendors that can be found along the way or at markets. The meat used is usually pork, but as I wanted to give the recipe a Superfood twist, I used turkey instead. I learned that Turkey is mentioned as one of the Superfoods, mainly due to its low fat, but high protein content. These satay skewers are also perfect for parties or hosting friends at home, as they are suitable as finger food.

This dish contains following Superfoods:

• Turkey
• Brown Rice

Ingredients:

• Turkey (buy organic turkey breast and cut them into long, thin cutlets)
• 1 – 2 tbsp Yellow Curry powder
• Coconut milk (1 can)
• Peanut butter (about 2 – 3 tbsp) or finely crushed, roasted peanuts (about 1/2 cup)
• Red curry paste
• Agave nectar
• Salt & pepper
• 1/2 cucumber
• 1/4 Bell pepper
• 1 Chilli
• 1 Shallot
• Rice vinegar

Preparation:

Turkey skewers

• Carefully put the turkey cutlets onto bamboo sticks (tip: in order for the bamboo sticks not to burn later in the cooking process, soak them quickly in cold water, before placing the turkey onto them)
• Mix the Curry powder with about 1/4 of the coconut milk from the can, season with some salt and pepper
• Carefully dip the skewers in the curry, until they are fully coated; let marinate for about 1 – 2 hours (or you can also use right away if you don’t have the time to marinate)
• Then cook the skewers either in the oven, on the grill or with some olive oil in a pan

Cucumber salad

• Cut the cumber in small quarter dices, the bell pepper in small pieces, the chilli and the shallot
• Put everything in a bowl, add rice vinegar and season with salt and agave nectar
• Let sit and marinate for about 30 minutes

Satay sauce

• Take the remainder of the coconut milk and pour into a pan
• Add 1 tbsp of red curry paste and about 1/2 – 1 tbsp of yellow curry powder
• Add the peanut butter (or crushed peanuts)
• Cook everything by constantly stirring, until the peanut butter has completely dissolved and you have a nice creamy sauce
• Add some agave nectar and salt to taste

Serve everything together on a plate.

For the finger food version, just place all the skewers on a big plate and serve the sauce in small dipping bowls on the side, the cucumber salad in another bowl.

Enjoy!