Grilled Chicken Satay
The rich layer of fat that rises to the top of a can of coconut milk can be spooned off and used when coconut cream is called for. The remaining coconut milk can be used in a variety of Asian dishes.
Serves: 4Hands-on: 35 minutesTotal: 4 hoursDifficulty: Easy
- 1⁄4 cup chopped shallots, divided
- 5 cloves garlic, peeled and halved, divided
- 3 red serrano chili peppers, halved and seeded, divided
- 2 Tbsp. peeled and finely chopped fresh lemongrass, divided
- 2 Tbsp. ground coriander, divided
- 2 tsp. sugar
- 1 1⁄2 tsp. salt, divided
- 4 Tbsp. water, divided
- 2 Tbsp. unsweetened coconut cream
- 1 lb. skinless, boneless chicken breast, cut into 1-inch pieces
- 2 Tbsp. peanut oil
- 1⁄4 cup chunky peanut butter
- 1 tsp. brown sugar
- 1 tsp. fish sauce
- 1⁄4 cup unsweetened coconut milk
- 1⁄4 cup lime juice
- 1 small cucumber, peeled and thinly sliced
- In a blender, combine half the shallots, 2 cloves garlic, 1 chili pepper, and 2 tablespoons of the lemongrass. Process until finely chopped. Add 1 tablespoon of the coriander, along with the sugar, 1 teaspoon salt, and 2 tablespoons water. Process until smooth a paste forms. Pour into a bowl and add the coconut cream, mixing well. Add the chicken, turning it to coat evenly. Refrigerate for several hours or overnight.
- Prepare a grill and place the cooking rack about 2 inches from the fire. Use metal or wood skewers for grilling the chicken. If using wood, soak for 20 minutes in water before grilling. In a blender, combine the remaining shallots, garlic, chilies, lemongrass, coriander and 2 tablespoons of water. Process until smooth.
- In a saucepan, warm the oil. Add the spice paste and cook, stirring occasionally, about 3 minutes. Add the peanut butter and cook 2 minutes longer. Stir in the brown sugar, fish sauce, 1⁄2 teaspoon salt, and coconut milk. Cook about 5 minutes, stirring occasionally. Stir in the lime juice. Add more coconut milk if necessary to make a creamy sauce. Pour into a shallow bowl.
- Remove the chicken from the marinade and discard the marinade. Thread chicken pieces onto the skewers. Place directly on the grill rack, and cook, turning once, about 8 to 10 minutes per side. Serve with the peanut sauce and cucumber slices on the side.