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

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

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Thai-style chicken satay with a peanut-tamarind dipping sauce—spicy, flavorful, and easy to make! Perfect for a tasty meal or party snack.

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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