Thai-Style Chicken Satay With Peanut-Tamarind Dipping Sauce Recipe | Recipe Cart | Recipe Cart

Ingredients

• 1 teaspoon (4g) coriander seed
• 1 teaspoon (4g) whole white peppercorns
• 1 tablespoon (12g) palm sugar, plus more to taste (see note)
• 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