Chicken Satay with Peanut Dipping Sauce

Cut the chicken into strips 4 inches long by 1 1/2 inches wide. In a large bowl, stir together 1/2 cup of the coconut milk, 2 Tbsp. of the fish sauce, 3 Tbsp of the palm usgar, the cilantro leaves, and the curry powder. Add the chicken strips and stir to coat evenly with the marinade. Cover and refrigerate for at least 1 hour or for up to overnight.

Prepare a hot fire in a charcoal grill, or have ready a stove-top grill pan. Place 12-15 wooden skewers, each 9 inches long, in water to cover and let soak for at least 20 minutes.

In a mortar, combine the shallot, garlic, galangal, lemongrass, chile, and cilantro stems and grind with a pestle, gradually adding 1-2 Tbsp water to form a paste. In a saucepan over medium heat, heat the 1 Tbsp oil. Add the shallot-garlic paste and saut until fragrant, about 2 mnutes. Stir in the remaining 1 cup coconut milk and simmer until thickened, 7-10 minutes. Add the remaining 1/4 cup fish sauce, remaining 2 Tbsp palm sugar, lime juice, shrimp paste, and peanuts and cook until the peanut sauce thickens, 5-7 minutes.

Drain the skewers and remove the chicken strips from the marinade. Discard the marinade. Wave 3 chicken strips lengthwise onto each skewer. If using a stove-top grill pan, preheat it over high heat. Brush the grill rack or grill pan with oil. Place the skewers on the rack or pan and sear the chickn until golden brown on each side, 4-5 minues per side. If using a charcoal grill, move the skewers away from the direct flame, cover the grill, and cook until the chicken is opaque throughout, about 5 minutes. If using a grill pan, turn off the heat, cover the pan, and let the chicken stand for about 5 minutes. Arrange the skewers on a warmed platter and serve the peanut sauce on the side.

Makes 4 servings.