Thai-Style Chicken Satay With Peanut-Tamarind Dipping Sauce Recipe
"[Photographs: J. Kenji López-Alt] I recently tested a whole slew of skewers to find the best ones for grilling, and since then, this has been the summer of grilled-things-on-a-stick. And I'm not through poking-and-grilling yet. This time, it's sweet-and-savory Thai-style chicken satay with a tamarind-peanut dipping sauce. It's a staple dish of Thai restaurants in the US, but so, so much better if you make your own...."
INGREDIENTS
•
1 teaspoon (4g) coriander seed
•
1 teaspoon (4g) whole white peppercorns
•
1 tablespoon (12g) palm sugar, plus more to taste (see note above)
•
3 medium cloves garlic, roughly chopped (about 12g)
•
1 (1/4-inch) disk of ginger (about 12g), peeled and roughly chopped
•
1 small shallot, roughly chopped (about 1 ounce; 25g), plus more sliced shallot for garnish
•
1 (1-inch) knob fresh turmeric, peeled, or 1 teaspoon (4g) dried turmeric powder
•
1 stalk fresh lemongrass, bottom 4 inches only, finely sliced (remove dry outer leaves before slicing)
•
1 (15-ounce; 425g) can coconut milk, divided
•
2 tablespoons (30ml) Asian fish sauce
•
Kosher salt
•
1 1/2 pounds (680g) boneless, skinless chicken thigh, cut into 1-inch pieces
•
1 recipe Peanut-Tamarind Dipping Sauce, for serving
•
1 small cucumber, cut into bite-size pieces
Comments & Reviews
Just A Pinch Sweepstakes