1 bag coleslaw mix shredded with carrots, or all cabbage)
10 oz cucumber
1 pound ground chicken
1 cup asian peanut sauce
8 oz bell pepper red
0.5 teaspoon salt
0.5 cup coconut or dried shredded sweetened
2 tablespoons thai curry paste red
Equipment
food processor
bowl
oven
baking pan
grill
skewers
metal skewers
Directions
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 Gewrztraminer with layers of pears, spice, and minerals.
