13-inch pieceginger rootsliced into 5 or 6 coins and smashed with the handle of a knife
MAKE THE SATAY:
Combine the lemongrass, garlic, coconut milk, lime juice, honey, fish sauce, coconut oil, tamari and chili paste into a deep dish and whisk until combined. Cover and refrigerate for two hours before skewering.
Grill on medium-high heat for 4-6 minutes a side until the chicken is fully cooked.
FOR THE PEANUT SAUCE:
Combine the peanut butter, coconut milk, lime juice, honey, fish sauce, chili paste, garlic, green onion and the cilantro. Add a little bit of warm water at a time until thinned to your liking.
Makes about a cup.
FOR THE GINGER COCONUT RICE:
Rice Cooker Version: Throw ginger coins, rice, salt and the coconut milk into the rice cooker. Fill the rest with water according to your rice cooker manual. Cover, flick the switch and wait until ready.
Stove-top Version: Measure out the coconut milk into a 4 cup liquid measuring cup. Fill the rest of the way with water until reaches 4 cups. Throw the ginger coins, salt and coconut milk into a large sauce pan and bring to a boil. Add in rice and reduce heat. Cook covered until all water is absorbed. Approximately 15 – 20 min. Fluff rice and remove ginger pieces.