Ingredients
Satay Sauce
1 cup canned unsweetened coconut milk
3/4 cup roasted salted peanuts (about 4 ounces)
1/2 cup water
1/2 cup finely chopped onion
2 T fresh lemon juice
2 T soy sauce
2 T (packed) dark brown sugar
2 garlic cloves
1 t dried crushed red pepper
1 t fish sauce (nam pla)
1 T peanut oil
Chicken
1/2 cup canned unsweetened coconut milk
1/4 cup soy sauce
2 T red wine vinegar
2 T vegetable oil
2 T grated peeled fresh ginger
2 t ground coriander
2 garlic cloves, crushed
2 pounds skinless boneless chicken breast halves, cut crosswise into 1/4-inch-thick slices
16 10-inch-long bamboo skewers, soaked in water 30 minutes
Preparation
For Sauce: Puree first 10 ingredients in blender until smooth. Heat oil in heavy small saucepan over medium-high heat. Add sauce; simmer until thickened and reduced to 2 cups, stirring occasionally, about 5 minutes. (Sauce can be made 1 day ahead. Cover and refrigerate.)
For Chicken Combine first 7 ingredients in large bowl. Add chicken and toss to coat. Cover and refrigerate one hour. Prepare barbecue (Medium-high heat). Thread chicken onto skewers. Transfer 1/2 cup satay sauce to small bowl; brush some of sauce over chicken. Bring remaining sauce to simmer over low heat. Grill chicken until cooked through, turning frequently and basting with sauce from bowl, about 6 minutes total. Transfer chicken skewers to plates, serving satay sauce alongside.
