Indonesian Chicken Satay

• 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

1. 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.)
2. For Chicken
3. Combine first 7 ingredients in large bowl. Add chicken and toss to coat. Cover and refrigerate one hour.
4. 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.

satay sauce, milk, peanuts, water, onion, t, t, t, garlic, red pepper, fish sauce, peanut oil, chicken, milk, soy sauce, t, vegetable oil, t, ground coriander, garlic, chicken breast halves, bamboo skewers

Taken from www.epicurious.com/recipes/member/views/indonesian-chicken-satay-51257661 (may not work)