Ingredients
4 large shallots
4 large garlic cloves
2 stalks of lemongrass
2 serrano or jalapeño chiles
2 tbsp. minced fresh ginger
1 tbsp. soy sauce
1 tsp. ground coriander
1 tsp. Freshly ground pepper
3 tbsp. light brown sugar
2 tbsp. Asian fish sauce
2 lb. skinless
3 tbsp. vegetable oil
1 c. unsweetened coconut milk
1/2 c. smooth peanut butter
2 tbsp. fresh lime juice
2 tbsp. Chopped cilantro
Preparation
Step 1Light 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.Step 2Thread the chicken strips onto skewers. Drizzle with 2 tablespoons of the oil and let stand for 10 minutes.Step 3Meanwhile, 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.Step 4Grill 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.
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.
