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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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from Ingredients:
1 stalk lemongrass |
1 small brown onion, chopped |
1 tablespoon ground coriander |
2 teaspoons ground turmeric |
2 teaspoons sugar |
2 tablespoons lime juice |
1 tablespoon vegetable oil |
salt and pepper, to taste |
1 kg turkey thighs, chops |
lettuce, to serve |
lime wedge, to serve |
170 g beer nuts |
1 -2 cup crunchy peanut butter |
1 -2 cup light sour cream |
2 tablespoons sweet chili sauce |
1 -4 cup ketjap manis (sweet soy sauce) |
1 -3 cup water |
Directions:
1. Using only the white part of lemon grass, cut finely and place in a food processor. Add onion, coriander, turmeric, sugar, juice and oil. Process until mixture forms a smooth paste. Season with salt and pepper. Combine paste and turkey in a large bowl. Cover and refrigerate 30 minutes.
2. To make satay sauce, process nuts until finely chopped. Add nuts and remaining ingredients in a pan. Stir over low heat until smooth.
3. Cook turkey in heated, oiled grill pan for about 2 minutes on each side, or until browned and cooked through. Remove and cover with foil. Stand for 2 minutes.
4. Serve turkey with warm satay sauce, salad and lime wedges.
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