Satay veggie skewers

Author	Alex <alex@puer-robustus.eu>
Cuisine	Thai
Course	main
Prep time	30 min.
Cooking time	30 min.
Diets	Egg free, Gluten free, Lactose free, Vegan, Vegetarian
Serves	4

Ingredient	Amount	Prep
Jasmine rice	300 g	washed
Smooth peanut butter	100 g
Ginger root	40 g	diced
Garlic	2 pieces	crushed
Zucchini	440 g	sliced into 1cm thick halfmoons
Light soy sauce	50 mL
Red paprika	360 g	seeds removed & cut into squares
Curry powder	4 g
Coconut milk	300 mL
Lime juice	1 tablespoon
Peanuts	20 g	chopped
Champignons	200 g	halfed
Sweet chili sauce	40 mL
Water	500 mL
Salt
Sugar	2 tablespoon
Black pepper

prepare the skewers and satay sauce

Mix the Garlic , Ginger root , Lime juice , Light soy sauce , Curry powder , Sweet chili sauce , two thirds of the Smooth peanut butter , and the Sugar in a bowl. Preheat the oven to 200°C. Mix the Zucchini , Champignons , and Red paprika in a bowl and pour two thirds of the freshly prepared marinade over it. Make sure all veggies are properly soaked. Put the marinated veggies on the skewers. Bake the skewers in the preheated oven for 15 minutes - preferably on a piece of baking paper on top of some aluminum foil. Mix the remaining marinade with the remainder of the Smooth peanut butter , the Peanuts , and the remaining two fifths of the Water and simmer it for 5 minutes. Add Salt and Black pepper as per your liking. After retrieving the skewers from the oven, collect the marinade drip from baking paper and add it to the satay sauce.

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cook the rice

prepare the skewers and satay sauce

serve

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