Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons minced garlic
  • 1 cup light coconut milk
  • 1 teaspoon turmeric
  • 3 tablespoons powdered peanut butter
  • 1 tablespoons crunchy peanut butter ((adjust to your tastes))
  • 2 tablespoons brown sugar (, packed)
  • Salt to season
  • 600 g | 1 1/2lbs turkey breast fillets (, cubed)
  • 12 wooden skewers
  • Coconut oil spray
  • Extra water if needed
  • Fresh coriander leaves

Instruction

  • Soak skewers for 30 minutes. Thread turkey pieces onto skewers and set aside.
  • In a separate large shallow dish, combine all marinade ingredients together and whisk until combined. Add skewers and marinade for about an hour OR over night for a deeper flavour.
  • When ready to cook, drain the turkey skewers, reserving the marinade. Spray a nonstick pan/skillet with the oil spray, and fry in two batches (I did 6 per batch) on medium heat until underside is browned. Turn and cook for a further 4 - 5 minutes, or until turkey has cooked through. Alternatively, bake in a pre heated oven under the grill/broil settings on medium - high heat until cooked through, turning once after about 10 minutes.
  • Transfer the reserved marinade to a small pot or pan, and bring to a boil over high heat. Reduce heat to medium, and cook while stirring for 5 minutes or until the sauce is fragrant and thickens. (Add extra water by the tablespoon only if sauce is too thick
  • Serve skewers with coriander leaves, steamed rice or vegetables and pour the satay sauce over.