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Ingredients:
4 large shallots
4 large garlic cloves
2 stalks lemongrass, bottom 6 inches only, outer leaves peeled, inner stalk cut into 1-inch pieces
2 serrano or jalapeno chiles, stemmed and seeded
2 tablespoons minced fresh ginger
1 tablespoon soy sauce
1 teaspoon ground coriander
1 teaspoon freshly ground pepper
3 tablespoons light brown sugar
2 tablespoons Asian fish sauce
2 pounds skinless, boneless chicken breasts, sliced lengthwise 1 inch thick
3 tablespoons vegetable oil
1 cup unsweetened coconut milk
1/2 cup smooth peanut butter
2 tablespoons fresh lime juice
Light a grill. In a mini food processor, combine the shallots, garlic, lemongrass, chiles, ginger, soy sauce, coriander and ground pepper.
Add 2 tablespoons of the brown sugar and 1 tablespoon of the fish sauce and process to a fine paste. Transfer half of the seasoning paste to a large bowl. Add the chicken and toss to coat.
Thread the chicken strips onto skewers. Drizzle with 2 tablespoons of the oil and let stand for 10 minutes.
Meanwhile, heat the remaining 1 tablespoon of oil in a medium saucepan.
Add the remaining seasoning paste and cook over moderate heat, stirring, until fragrant, about 1 minute.
Add the coconut milk and bring to a boil, stirring. Whisk in the peanut butter and the remaining 1 tablespoon each of brown sugar and fish sauce and bring to a simmer.
Transfer the sauce to a blender, add the lime juice and puree until smooth. Transfer to a bowl.
Grill the chicken skewers over a hot fire until lightly charred and cooked through, about 5 minutes.
Transfer the chicken to a platter or bowl and sprinkle with the cilantro.
Serve with the peanut sauce.
This is a kind of Indonesian food. I had this in my husband's colleague house, she was from Infonesia. I liked the taste hope you guys too would like it
4 large shallots
4 large garlic cloves
2 stalks lemongrass, bottom 6 inches only, outer leaves peeled, inner stalk cut into 1-inch pieces
2 serrano or jalapeno chiles, stemmed and seeded
2 tablespoons minced fresh ginger
1 tablespoon soy sauce
1 teaspoon ground coriander
1 teaspoon freshly ground pepper
3 tablespoons light brown sugar
2 tablespoons Asian fish sauce
2 pounds skinless, boneless chicken breasts, sliced lengthwise 1 inch thick
3 tablespoons vegetable oil
1 cup unsweetened coconut milk
1/2 cup smooth peanut butter
2 tablespoons fresh lime juice
Light a grill. In a mini food processor, combine the shallots, garlic, lemongrass, chiles, ginger, soy sauce, coriander and ground pepper.
Add 2 tablespoons of the brown sugar and 1 tablespoon of the fish sauce and process to a fine paste. Transfer half of the seasoning paste to a large bowl. Add the chicken and toss to coat.
Thread the chicken strips onto skewers. Drizzle with 2 tablespoons of the oil and let stand for 10 minutes.
Meanwhile, heat the remaining 1 tablespoon of oil in a medium saucepan.
Add the remaining seasoning paste and cook over moderate heat, stirring, until fragrant, about 1 minute.
Add the coconut milk and bring to a boil, stirring. Whisk in the peanut butter and the remaining 1 tablespoon each of brown sugar and fish sauce and bring to a simmer.
Transfer the sauce to a blender, add the lime juice and puree until smooth. Transfer to a bowl.
Grill the chicken skewers over a hot fire until lightly charred and cooked through, about 5 minutes.
Transfer the chicken to a platter or bowl and sprinkle with the cilantro.
Serve with the peanut sauce.
This is a kind of Indonesian food. I had this in my husband's colleague house, she was from Infonesia. I liked the taste hope you guys too would like it
z..thnx fir posting and sharing!!! 
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