Chicken satay with Thai peanut sauce

Satay sticks soak in water. Cut chicken fillets into thin strips. Slightly clean a lime and peel off. Express both limes. In bowl 1 1/2 tablespoon curry paste mix with lime zest, half of lime juice, 1 tablespoon of fish sauce and 1 tablespoon of sugar. Peel garlic and peel ginger. Press the upper marinade together. Stir in the chicken and put it in a refrigerator. Approx. Let marinate for 1 hour. Spoil occasionally. Remove the outer leaves of lemongrass, mince the stem. Grow in saucepan in 1 dl of boiling water. Combine remaining curry paste and lemongrass and heat for 1 minute on high heat. Add Laos, 1 tablespoon of fish sauce, 2 tablespoons of lime juice and 1 tablespoon of sugar. Peanut butter stirring. If necessary dilute with water.

Preheat the oven grill. Divide the chicken into 12 portions and string chicken strips on satésticks. Roast chicken skewers in approx. 7 minutes. Warm the peanut sauce gently. Tasty with rice and mixed raw vegetables.