Ingredients

• 6 shallots, peeled and minced
• 3 cloves garlic, minced
• 2 fresh red chile peppers, stems removed and coarsely chopped
• 2 tablespoons minced lemongrass
• 1 teaspoon fresh turmeric, coarsely chopped
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• Pinch of ground nutmeg
• 1/4 teaspoon freshly ground pepper, plus more to taste
• 1/4 teaspoon coarse salt, plus more to taste
• 1/2 teaspoon dried shrimp paste
• 1/4 teaspoon sugar
• 1 pound uncooked light and dark chicken meat, minced
• 1 tablespoon grated coconut
• 2 fresh lime leaves, finely chopped
• 1 medium cucumber, peeled and sliced, for garnish
• 1 red onion, peeled and sliced into rings, for garnish
• 1/4 pound jicama, peeled and cut into matchsticks, for garnish
• 12 pieces pickled garlic, for garnish
• 4 leaves escarole or frisee, for garnish
• Satay Peanut Sauce, recipe follows
• 6 dried red chiles, soaked in water
• 6 cloves garlic, sliced
• 3 shallots, peeled and sliced
• 2 stalks lemongrass, outer leaves removed and roughly chopped
• 1/2-inch piece ginger, peeled and chopped
• 1 teaspoon coriander seeds
• 1/2 teaspoon cumin seeds
• 1/4 cup vegetable oil
• 1 tablespoon tamarind pulp
• 1 tablespoon granulated white or palm sugar
• 1 teaspoon Asian fish sauce
• 2/3 cup water
• 2/3 cup coconut milk
• 2 cups unsalted roasted peanuts, crushed

Instructions

1. Make the spice paste: Place shallots, minced garlic, chile peppers, lemongrass, turmeric, coriander, cumin, nutmeg, pepper, salt, shrimp paste, and sugar in the bowl of food processor, and puree until a rough paste forms.
2. In a large bowl, mix the spice paste with minced chicken, grated coconut, and lime leaves.
3. Heat a grill or grill pan to hot. Mold approximately 1 1/2 ounces chicken mixture on the end of a wooden skewer, and grill until cooked through, 2 to 3 minutes per side. Taste for seasoning, and adjust the chicken mixture with salt and pepper as necessary.
4. Place remaining chicken mixture on ends of skewers, and grill.
5. To serve, place skewers on a platter. Garnish with cucumber, onion, jicama, pickled garlic, and escarole. Serve with the satay peanut sauce on the side.
6. Make the spice paste: Place chiles, garlic, shallots, lemongrass, ginger, coriander seeds, and cumin seeds in a mini food processor or blender, and process until fine.
7. In a medium skillet over medium-high heat, heat oil, and fry spice paste for several minutes. Add tamarind pulp, sugar, and fish sauce; simmer 2 minutes more.
8. Add 2/3 cup water and the coconut milk, and bring to a boil.
9. Reduce heat; add crushed peanuts. Mix thoroughly, and remove from heat. Serve.