- ¼ cup ginger, sliced thinly
- ¼ cup shallots, sliced thinly
- 4 large garlic, crushed
- 1 serranno chile pepper, stem removed, thinly sliced (I used a Jalepeno pepper)
- 1 tsp red miso, [optional]
- ⅓ cup canola oil
- Remainder of recipe:
- 12 boneless skinless chicken thighs, (I used chicked breasts, around 4)
- ½ tsp salt
- ¼ tsp ground cayenne pepper
- 1 ¼ cups coconut milk
- ½ cup smooth peanut butter
- 2 tbps fresh lime juice
- 1 tbps fish sauce
- ¼ tsp ground black pepper
1. To make the paste: In a blender, or using a large mortar and pastle, process the ginger, shallots, garlic, chile, and red miso, adding the oil slowly to create paste. Put half of the paste in a large, resealable plastic bag and half in a medium saucepan. Cut the chicken into 1/2 inch thick strips and add to the plastic bag, along with the salt and cayenne. Press the air out of the bag and seal tightly. Turn the bag to distribute the paste and refrigerate for 1 hour.
2. Meanwhile, set the saucepan with the paste over medium-high heat and cook until deep golden brown, 3 to 4 minutes, stirring often to prevent burning. Add the remaining ingredients, whisk until smooth, and simmer until it reaches a creamy sauce consistency, 2 to 3 minutes.
3. Remove the chicken strips from the bag and thread them onto skewers so they lie flat as posible. Grill over Direct High Heat until fully cooked but not dry, 5 to 7 minutes, turning once. Serve warm with reheated sauce.