Grilled Chicken Satay With Thai Peanut Sauce Recipe

• 1/2 c. canned coconut lowfat milk
• 1/4 c. freshly squeezed lime juice
• 1/4 c. peanut oil
• 2 Tbsp. minced fresh cilantro leaves
• 1 tsp peeled and chopped fresh ginger
• 1 tsp sugar
• 1/2 tsp chopped garlic
• 4 x boneless skinless chicken breast halves about 4 ounces each
• 4 x lemongrass stalks about 9 inches long
• 1 1/2 c. canned coconut lowfat milk
• 6 Tbsp. smooth peanut butter
• 3 Tbsp. brown sugar
• 3 Tbsp. soy sauce
• 3 Tbsp. chopped onion
• 2 Tbsp. thai red curry paste
• 1 Tbsp. chopped garlic
• 1 Tbsp. chopped fresh lemongrass
• 2 tsp unseasoned rice vinegar
• 1 tsp chopped lime zest
• 1/2 c. chopped fresh cilantro leaves
• 3 Tbsp. chopped fresh basil leaves

Directions