Thai-Style Chicken Satay With Peanut-Tamarind Dipping Sauce Recipe | Recipe Cart
Thai-Style Chicken Satay with a flavorful Peanut-Tamarind Dipping Sauce. Perfect for a spicy and savory treat!
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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
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