Chicken Satay with Peanut Sauce

Ingredients

• 2 lb boneless skinless chicken thighs, cut into thin strips
• 1 cup coconut milk
• 2 stalks lemongrass, tender inner part minced
• 3 cloves garlic, minced
• 2 tsp ground turmeric
• 2 tsp ground coriander
• 1 tsp ground cumin
• 2 tbsp fish sauce
• 2 tbsp palm sugar
• 1 cup coconut milk, for the sauce
• 2 tbsp red curry paste
• 1/2 cup natural peanut butter
• 1 tbsp tamarind paste
• 1 tbsp palm sugar, for the sauce
• 1/2 tsp salt
• 24 bamboo skewers, soaked in water

Method

1. Mix the first cup of coconut milk with the lemongrass, garlic, turmeric, coriander, cumin, fish sauce and palm sugar. Add the chicken and refrigerate for 2 hours.
2. For the sauce, simmer the second cup of coconut milk with the curry paste for 2 minutes, then whisk in the peanut butter, tamarind, palm sugar and salt.
3. Simmer the sauce, stirring, until it thickens, 3 to 5 minutes. Thin with a little water if needed.
4. Thread the chicken onto the skewers in a flat ribbon.
5. Grill over high heat until charred at the edges and 165°F inside, 3 to 4 minutes per side.
6. Serve warm with the peanut sauce.

Notes