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1
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.
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2
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.
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3
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.
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4
Mound coleslaw mix on four plates. Arrange cucumber and bell pepper on top.
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5
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.
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6
Lay two skewers on each salad. Serve with peanut sauce.
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7
Wine pairing: The hotter the peanut sauce, the sweeter the wine you'll need to cool it down. We liked an off-dry Gewurztraminer with layers of pears, spice, and minerals.
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8
Note: Nutritional analysis is per serving.
