Chicken Satay Skewers with Peanut Sauce and Turmeric Rice

Slice each chicken breast lengthwise into 4 strips. Peel and finely grate 10 g ginger. Zest the lime, then juice it into a small bowl and set aside. In a medium bowl, whisk together 40 ml peanut oil, grated ginger, lime zest, red curry paste, 0.5 tsp turmeric, 20 ml soy sauce, and a pinch of salt. Add chicken strips, toss to coat, and marinate at room temperature for 20 minutes.

Rinse the rice under cold water until the water runs clear. Heat 30 ml peanut oil in a medium pot over medium heat. Add rice and stir for 1 minute. Pour in 300 ml water. Halve the chili, scrape out seeds, and slice into thin rings; set half aside for the sauce. Peel and roughly chop 1 garlic clove and add to the pot with the remaining chili, 0.25 tsp turmeric, and a pinch of salt. Bring to a boil, then reduce to low, cover, and simmer for 20 minutes, stirring occasionally.

Peel and finely chop the remaining garlic clove. Peel and grate 10 g ginger. Heat 15 ml peanut oil in a small pot over medium heat. Add garlic, ginger, and reserved chili rings; cook for 1 minute. Stir in coconut milk and peanut butter. Simmer for 3 minutes until slightly thickened. Stir in reserved lime juice and 15 ml soy sauce. Taste and adjust seasoning.

Thread 2 chicken strips onto each skewer in a zigzag pattern. Heat a large nonstick skillet over medium-high heat. Cook skewers for 3 minutes per side until golden. Mix 4 tbsp peanut sauce with 50 ml water, pour over the skewers, cover, and steam for 2 minutes until chicken is cooked through (internal temp 74°C).

Thinly slice the scallion. Serve skewers with turmeric rice and remaining peanut sauce on the side. Garnish skewers with sesame seeds and rice with scallion rings.