Ingredients
4large shallots
4cloveslarge garlic
2stalkslemongrass
2serrano,or jalapeño chilis
2tbspfresh ginger,minced
1tbspsoy sauce
1tspground coriander
1tspfreshly ground pepper
3tbsplight brown sugar
2tbspAsian fish sauce
2lbchicken,skinless, boneless
3tbspvegetable oil
1cupcoconut milk,unsweetened
½cupsmooth peanut butter
2tbspfresh lime juice
2tbspcilantro,chopped
Preparation
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 brown sugar and 1 tablespoon of fish sauce, and process to a fine paste.
Transfer ½ of the seasoning paste to a large bowl.
Add the chicken and toss to coat.
Thread the chicken strips onto the skewers.
Drizzle with 2 tablespoons of the oil and let stand for 10 minutes.
Meanwhile, heat the remaining 1 tablespoon of oil in a medium saucepan.
Add the remaining seasoning paste and cook over moderate heat, stirring, for about 1 minute until fragrant.
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.
Grill the chicken skewers over a hot fire for about 5 minutes until lightly charred and cooked through.
Transfer the chicken to a platter or bowl and sprinkle with the cilantro.
Serve with the peanut sauce.
