planted.bundles
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Ingredients
For how many people?
2
Skewers
200g
planted.chicken Nature
2 TSP
red mild curry paste
2 TBSP.
Sesame oil
1 TSP
Paprika powder
1 TSP
Curry powder
1 TBSP.
Tomato ketchup
1 TBSP.
Water
Salt and pepper
Peanut sauce
80g
Peanut butter
150ml
Coconut milk
1 TBSP.
Agave syrup
1
5 tsp, Sriracha
3 TBSP.
Tomato ketchup
Salad & Dressing
4
Carrots
1
Paprika
5
Mushrooms
1
bunch cilantro
1
bunch green onion
2 TBSP.
Peanut oil
2
Garlic cloves (pressed)
0
5 tsp, chili flakes
1 cm
Ginger (chopped)
5 TBSP.
Soy sauce
5 TBSP.
Rice vinegar
Juice from 1 lime
Products in this recipe
planted.chicken
Nature
Preparation
1
Mix all the ingredients for the marinade of the chicken pieces well and put the chicken pieces in it for 15 minutes
2
For the salad, quarter the mushrooms and steam them briefly in a pan. Cut the carrot with a zoodle maker, cut the bell bell pepper into strips, chop the spring onion and the coriander. Put all the ingredients for the salad in a large bowl and stir.
3
Combine all remaining ingredients for dressing and mix well. Pour over the salad and stir again.
4
Remove the chicken pieces from the marinade and place on wooden skewers. Cook the skewers in a pan on both sides for 3-5 minutes roast.
5
For the peanut sauce, mix all ingredients together and blend well. Use more or less of each ingredient depending on taste.
6
Serve the salad with the skewers on top and spread the peanut sauce on the skewers. Sprinkle with peanuts if desired.
