Chicken Satay

Makes 16-20 large skewers

1 medium shallot, peeled and quartered
2 cloves garlic, peeled
2 1/2 Tbs. curry powder
2 Tbs. sugar
3/4 tsp. salt
1/4 cup unsweetened coconut milk
1 lb. boneless, skinless chicken breasts
16-20 bamboo skewers

Grind the shallots, garlic, curry powder, sugar and salt to a paste in a food processor. Add the coconut milk. Transfer the paste to a bowl. Cut the chicken lengthwise into 1/2-inch strips. Coat the chicken well with the marinade, and marinate in the refrigerator for 6 to 24 hours.

Soak the bamboo skewers in water for 20 minutes. Thread 1 strip of chicken onto each skewer. If you are not going to cook the satay right away, refrigerate the skewered meat. Place the skewers on a preheated grill or under the broiler. Grill about 3 minutes on each side. Serve with peanut dipping sauce.

Peanut Dipping Sauce

Makes 2 cups

1 1/2 cup unsweetened coconut milk
1 Tbs. Thai curry paste (or to taste)
3/4 cup peanut butter
2 cloves garlic, through the press
4 Tbs. brown sugar
4 Tbs. lime juice
1/2 tsp. salt

Place the coconut milk in a small saucepan and bring to a gentle boil. Add the curry paste and stir until it dissolves. Add the peanut butter, garlic and sugar and cook gently until the sauce is smooth, about 5 minutes. Remove from heat and add the lime juice and salt.
(Rebecca Ets-Hokin)