Ayam Jeruk Grilled Chicken and Toasted Coconut Salad

Ingredients

• 1 1⁄2 bone-in, skin-on chicken breasts
• 2 3⁄4 cups canola oil
• 1 coconut, cracked open and shredded
• 12 small Asian shallots or 4 medium regular shallots, thinly sliced
• 1⁄4 tsp. freshly grated nutmeg
• 1⁄4 tsp. whole black peppercorns
• 1⁄4 tsp. whole corainder
• 1 Balinese long pepper (optional)
• 2 tsp. ground tumeric
• 16 cloves garlic, peeled
• 3 candlenuts or unsalted macadamia nuts
• 1 (1⁄2“) piece galangal, peeled and thinly sliced
• 2⁄3 cup coconut milk, preferably UHT from a carton
• 1⁄2 tsp. Indonesian shrimp paste
• 5 small red Thai chiles, stemmed
• 1 Holland chile, stemmed
• Kosher salt, to taste
• 4 fresh or frozen Kaffir lime leaves, thinly sliced
• Juice of 1 lime
• Cooked white rice, for serving

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