Chicken Satay and Coconut Rice

Coconut Rice:
2 cups basmati rice
1 can coconut milk
1/2 teaspoon salt
1/2 cup desiccated coconut
Water

Pour coconut milk into a large measuring cup, fill with water to make 3 1/3 cups of liquid. Pour into saucepan; add rice, coconut, and salt, stirring to mix.

Bring to a boil, cover and reduce to very low simmer. Cook for about 15-18 minutes, or until rice is tender. Fluff with fork. 

Optional: Sprinkle on toasted coconut before serving.

Chicken Satay:
1 1/2 lb chicken tenders
6 cloves garlic, grated or finely minced
1 teaspoon grated ginger
1 serrano pepper, seeded and minced
2/3 cup smooth peanut butter
2/3 cup coconut milk
2 tablespoons soy sauce
2 tablespoons brown sugar
2 tablespoon vegetable oil
1 tablespoon sesame oil
1 tablespoon curry powder
1 stalk lemongrass, optional, but really tasty

In a bowl, combine all ingredients except for chicken tenders. Add tenders, stir to coat and refrigerate for at least 8 hours or overnight. 

Preheat a grill to high heat. 

Thread tenders onto skewers and grill for 5-7 minutes per side, or until nicely charred and cooked through.

Shared by Patricia Simpson