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5 pork cutlets

marinade:
2 tablespoons soja sauce
100 ml coconut milk
2 tablespoons curry
some fresh coriander
dash lemon juice

peanut sauce:
1 tablespoon curry
200 g roasted peanuts
300 ml coconut milk
3 tablespoons sugar
2 tablespoons sesame oil
chilli pepper
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Marinade:
Mix coconut milk with soja sauce, add curry, lemon juice, coriander and salt.
Cut meat into about 12 cm long and 8 cm wide cutlets, pour over marinade and allow them to rest for about 4 hours.
For the sauce finely chop peanuts and mix with coriander and sugar.
Heat oil in a pan, sweat curry and some chilli pepper. Add coconut milk and bring to a boil. Stir in peanut peanut mixture and simmer for about 15 minutes.
Remove meat from the marinade and thread onto 12 skewers. Place skewers on the grill and grill on both sides. Serve with the peanut sauce.