Name: Turkey Satay with Alain’s Peanut Sauce
Ingredients: 3 boneless, skinless turkey breasts (or turkey cutlets); ¾ cup coconut milk; 2 tbsp soy sauce; 2 tsp curry powder; 1 tsp turmeric; 2 garlic cloves, diced; 1 tbsp grated ginger; 1½ tbsp brown sugar; 2 tbsp fish sauce; 2 tbsp olive oil; Sea salt and freshly ground black pepper, to taste; ½ cup peanut butter; 2 tbsp hoisin sauce; 1 tbsp rice wine vinegar; 2 tbsp brown sugar; 2 tsp sriracha; 1 tbsp lime juice; 1 tbsp grated ginger; 2–4 tbsp warm water

Ingredients

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Turkey Satay

3 boneless, skinless turkey breasts (or turkey cutlets)
3/4 cup coconut milk
2 tbsp soy sauce
2 tsp curry powder
1 tsp turmeric
2 garlic cloves, diced
1 tbsp grated ginger
1 1/2 tbsp brown sugar
2 tbsp fish sauce
2 tbsp olive oil
Sea salt and freshly ground black pepper, to taste

Alain’s Peanut Sauce

1/2 cup peanut butter
2 tbsp hoisin sauce
1 tbsp rice wine vinegar
2 tbsp brown sugar
2 tsp sriracha
1 tbsp lime juice
1 tbsp grated ginger
2-4 tbsp warm water

Combine the first seven ingredients, mixing well. Slowly whisk in warm water until you reach your desired consistency.

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Instructions

Slice turkey into thin strips (about 4–5 per breast). Place in a large bowl and add all remaining ingredients. Mix well and refrigerate for 2–4 hours.
If using wooden skewers, you can still soak them—but for pan cooking, shorter skewers or no skewers at all work just as well.
Heat a cast iron pan over medium-high heat until very hot. Add a light film of oil.
Lay the turkey pieces in the pan without crowding. Cook for 3–4 minutes per side, allowing a deep golden crust to form before turning. Work in batches if needed—overcrowding will steam instead of sear.
Cook until the internal temperature reaches 165°F. Avoid overcooking—turkey dries quickly.
Optional: In the last minute, you can spoon a bit of the marinade (or a fresh batch of it) into the pan to lightly glaze the turkey as it finishes.
Serve hot with peanut sauce.

Category: Dinner