In this ingenious version of an Indonesian classic, the gingery, lemongrass-scented satay paste is the base for the chicken marinade as well as for the luxurious peanut dipping sauce. A few alternatives to the chicken: thinly sliced beef or pork or whole, shelled shrimp.
Total Time: 30 min
1.1. Light a grill. In a mini food processor, combine the shallots, garlic, lemongrass, chiles, ginger, soy sauce, coriander and ground pepper. Add 2 tablespoons of the brown sugar and 1 tablespoon of the fish sauce and process to a fine paste. Transfer half of the seasoning paste to a large bowl. Add the chicken and toss to coat.
2. Thread the chicken strips onto skewers. Drizzle with 2 tablespoons of the oil and let stand for 10 minutes.
3. Meanwhile, heat the remaining 1 tablespoon of oil in a medium saucepan. Add the remaining seasoning paste and cook over moderate heat, stirring, until fragrant, about 1 minute. Add the coconut milk and bring to a boil, stirring. Whisk in the peanut butter and the remaining 1 tablespoon each of brown sugar and fish sauce and bring to a simmer. Transfer the sauce to a blender, add the lime juice and puree until smooth. Transfer to a bowl.
4. Grill the chicken skewers over a hot fire until lightly charred and cooked through, about 5 minutes. Transfer the chicken to a platter or bowl and sprinkle with the cilantro. Serve with the peanut sauce
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|Serving Size: 1 Serving (278g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 199 (71%)|
|Amt Per Serving||% DV|
|Total Fat 22.1g||30 %|
|Saturated Fat 9.4g||47 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 4g|
|Cholesterol 0mg||0 %|
|Sodium 603.4mg||21 %|
|Potassium 418.8mg||11 %|
|Total Carbohydrate 18.1g||5 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 16.6g|
|Protein 7.3g||10 %|
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Calories per serving: 281
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