500g Turkey breast (sliced but not too thin)
1 tsp Turmeric
2tsp fish sauce (to taste)
2tsp coriander powder
1tsp cumin powder
Bamboo sticks (1 packet)
Mix all the ingredients together and taste. Then skewer 2inch long of turkey breast onto the bamboo skewer.
Grill until brown both sides.
Tip: Please do not overcook as it will dry the turkey
175g/6oz dry-roasted peanuts
¼ teaspoon ground coriander
Pinch of ground cumin
¼ teaspoon ground turmeric
½ teaspoon garlic powder
2 tablespoons sugar
1 teaspoon chilli oil (optional)
With a pestle and mortar or in a food processor, blend the peanuts for the sauce to a smooth paste.
In a saucepan, mix the peanut paste with 1 small cup of water. Bring to the boil, lower the heat and add all the remaining ingredients with salt to taste (be careful with the salt as the peanuts are probably going to be quite salty already!) Leave to simmer gently for 30 minutes. At the end of cooking it should have a good thick pouring consistency; if it is too thick, add a little more water.
Serve the turkey satay on palm or banana leaves with the warm peanut sauce.