- 1/2 cup sweetened shredded dried coconut
- 2 tablespoons Thai red curry paste
- 1/2 teaspoon salt
- 1 pound ground chicken
- 1 cucumber (10 oz.)
- 1 red bell pepper (8 oz.)
- 1 bag shredded coleslaw mix (1 lb.; cabbage with carrots, or all cabbage)
- 1 cup Asian peanut sauce
- calories 455
- caloriesfromfat 49 %
- protein 29 g
- fat 25 g
- satfat 7.2 g
- carbohydrate 29 g
- fiber 4 g
- sodium 1007 mg
- cholesterol 94 mg
How to Make It
In a food processor, whirl coconut until finely ground. Add curry paste, salt, and 1 tablespoon water; pulse until blended. Add chicken and pulse until evenly combined, scraping down sides of bowl several times.
Line a 10- by 15-inch baking pan with a piece of cooking parchment. Mound about 1/4 cup chicken mixture around each of eight slender metal skewers, 8 to 10 inches long (see notes). Squeeze mixture into a 5-inch log, then separate into three portions, leaving about 1/2 inch between each. Set satay skewers in a single layer in lined pan.
Peel cucumber, cut in half lengthwise, and scrape out seeds. Thinly slice cucumber crosswise, discarding ends. Rinse, stem, and seed bell pepper; quarter lengthwise, then thinly slice crosswise.
Mound coleslaw mix on four plates. Arrange cucumber and bell pepper on top.
Lay chicken satay on a lightly oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning as needed to brown evenly, until no longer pink in the center (cut to test), 5 to 6 minutes.
Lay two skewers on each salad. Serve with peanut sauce.
Wine pairing: The hotter the peanut sauce, the sweeter the wine you'll need to cool it down. We liked an off-dry Gewürztraminer with layers of pears, spice, and minerals.
Note: Nutritional analysis is per serving.