Chicken Satay with Peanut Sauce | Recipe Cart | Recipe Cart

Ingredients

• 3 plump lemongrass stalks—bottom 8 inches only, outer layer removed, stalk cut into 2-inch lengths
• 2 large shallots, coarsely chopped
• 2 large garlic cloves
• 1/3 cup light brown sugar
• 1 1/2 tablespoons ground coriander
• 1 tablespoon ground cumin
• 1/2 teaspoon ground turmeric
• 2 tablespoons Asian fish sauce
• 1 1/2 tablespoons kosher salt
• 2 tablespoons canola oil, plus more for grilling
• 4 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
• 1/4 cup canola oil
• 4 medium shallots, thinly sliced (3/4 cup)
• 2 garlic cloves, thinly sliced
• 1 plump lemongrass stalk—bottom 8 inches only, outer layer removed, stalk cut into 2-inch lengths
• 1 jalapeño, thinly sliced
• 1 tablespoon minced fresh ginger
• 1 1/2 cups unsalted roasted peanuts
• 1/2 cup unsweetened coconut milk
• 2 tablespoons light brown sugar
• 3 tablespoons fresh lime juice
• 1 tablespoon soy sauce
• Pinch of crushed red pepper