Prep and Cook Time: 30 minutes. Notes: Curry paste and peanut sauce are available in the Asian foods section of most markets. If you don't have metal skewers, you can use thin wooden ones soaked in water for at least 30 minutes.
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
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.