For the sauce:
Heat the peanut oil in a 10- or 11-inch saute pan over medium-high heat. Saute the chopped nuts, garlic, and shallot until the nuts begin to soften, about 5 minutes, stirring often. Add the beans, turn the heat up to high, and bring to boil, stirring occasionally.

Continue to boil for 2 to 3 minutes until the mixture is thick.

Puree the mixture in a food processor until completely smooth. Return the sauce to the pan, reduce the heat to low, and stir in 1 cup of the coconut milk, cayenne, turmeric, and lemon juice. Add salt and pepper to taste. Use the remaining coconut milk to thin the sauce, as needed.

Makes 2 cups.

For the kebabs:
Arrange the chicken pieces on the skewers. Season with salt and pepper. Remove 1/2 cup of the sauce and brush over the kebabs. Preheat the broiler. Broil until the chicken is cooked through, about 5 minutes per side. Serve the kebabs garnished with the chopped scallion and the remaining warm sauce.

Serves 6.

Note: To roast the garlic and shallot, preheat the oven to 400 degrees. In a small baking dish, toss one head of unpeeled garlic and the unpeeled shallot (tops sliced off both) with 1 tablespoon olive oil and 1/2 teaspoon kosher salt. Bake, uncovered, 20 to 25 minutes, until the garlic and shallot feel soft when lightly pressed. The extra roasted garlic will keep up to 1 week in the refrigerator.

From:   Sophie Grigson's Meat Course, Network/BBC Books, London, 1995.
Posted By:   Iain Noble
Post Date:   Tue, 29 Jul 1997