Ingredients

• 2 large shallots, chopped
• 1/4 cup water
• 2 tablespoons peanut oil
• 1 tablespoon chopped peeled fresh ginger
• 5 whole blanched almonds, chopped
• 3 anchovy fillets
• 2 garlic cloves, chopped
• 1/2 teaspoon whole white peppercorns
• 5 skinless boneless chicken breast halves, each cut diagonally into 4 pieces
• 3 cups canned unsweetened coconut milk
• 1 large tart green apple, peeled, cored, thinly sliced
• 4 fresh or frozen kaffir lime leaves
• 1 stalk fresh lemongrass, halved lengthwise
• 2 tablespoons fresh lemon juice
• Chopped fresh Italian parsley

Instructions

1. Purée first 8 ingredients in blender until almost smooth. Transfer purée to small saucepan. Stir over medium-low heat until mixture is aromatic, about 5 minutes. Pour into medium bowl; cool completely. Add chicken to puree; toss to coat. Let stand 1 hour at room temperature or refrigerate up to 4 hours.
2. Bring coconut milk, apple slices, lime leaves and lemongrass to boil in heavy large skillet. Reduce heat and simmer until flavors blend and mixture is slightly reduced, about 10 minutes. Add chicken and marinade mixture and simmer until chicken is cooked through, stirring occasionally, about 13 minutes. Season to taste with salt and pepper. Stir in lemon juice. Discard lime leaves and lemongrass. Transfer chicken mixture to bowl. Sprinkle with parsley and serve.