Make the spice paste: Place shallots, minced garlic, chile peppers, lemongrass, turmeric, coriander, cumin, nutmeg, pepper, salt, shrimp paste, and sugar in the bowl of food processor, and puree until a rough paste forms.
In a large bowl, mix the spice paste with minced chicken, grated coconut, and lime leaves.
Heat a grill or grill pan to hot. Mold approximately 1 1/2 ounces chicken mixture on the end of a wooden skewer, and grill until cooked through, 2 to 3 minutes per side. Taste for seasoning, and adjust the chicken mixture with salt and pepper as necessary.
Place remaining chicken mixture on ends of skewers, and grill.
To serve, place skewers on a platter. Garnish with cucumber, onion, jicama, pickled garlic, and escarole. Serve with the satay peanut sauce on the side.
Make the spice paste: Place chiles, garlic, shallots, lemongrass, ginger, coriander seeds, and cumin seeds in a mini food processor or blender, and process until fine.
In a medium skillet over medium-high heat, heat oil, and fry spice paste for several minutes. Add tamarind pulp, sugar, and fish sauce; simmer 2 minutes more.
Add 2/3 cup water and the coconut milk, and bring to a boil.
Reduce heat; add crushed peanuts. Mix thoroughly, and remove from heat. Serve.
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