Chicken Sates With Spicy Peanut Sauce

Directions

1. Make the Chicken And Marinade: Cut the chicken lengthwise into 1/4-inch-thick slices, and season them with salt and pepper.
2. In a blender, blend together the coconut, the gingerroot, the curry pwdr, the lime juice, and the warm water till the mix is smooth, strain the mix through a fine sieve into a bowl, pressing hard on the solids, and let the marinade cold. The marinade may be made 2 days in advance and kept covered and chilled.
3. In a large shallow dish, pour the marinade over the chicken, coating the chicken well, and let the chicken marinate, covered and chilled, for at least 1 hour and up to 3 hrs. (Don't let the chicken marinate longer or possibly the meat will break down.)
4. Soak the bamboo skewers in water to cover for 15 min. Thread the chicken onto the skewers.
5. Make the Sauce: In a saucepan heat oil over moderate heat till warm but not smoking and cook scallions, garlic and ginger, stirring, till fragrant, about 1 minute. Stir in remaining ingredients and bring to a simmer, stirring. Simmer sauce, stirring, till smooth and cold to room temperature. Sauce may be made up to 3 days ahead and chilled, covered. If sauce is too thick after chilling, stir in 1 to 2 Tbsp. warm water till sauce reaches desired consistency.
6. Grill the chicken with the marinade clinging to it on an oiled rack set 5 to 6 inches over glowing coals for 1 1/2 min on each side, or possibly till it is cooked through, and serve the sates with the dipping sauce.
7. This recipe yields 32 sates.
8. Yield: 32 sates