Gingery Chicken Satay With Peanut Sauce

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4 large shallots

4 large garlic cloves

2 stalks of lemongrass, bottom 6 inches only, outer leaves peeled, inner stalk cut into 1-inch pieces

2 serrano or jalapeƱo chiles, stemmed and seeded

2 tablespoons minced fresh ginger

1 tablespoon soy sauce

1 teaspoon ground coriander

1 teaspoon freshly ground pepper

3 tablespoons light brown sugar

2 tablespoon Asian fish sauce

2 pounds skinless, boneless chicken breasts, sliced lengthwise 1 inch thick

3 tablespoons vegetable oil

1 cup unsweetened coconut milk

1/2 cup smooth peanut butter

2 tablespoons fresh lime juice

2 tablespoons chopped cilantro

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