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Chicken Satay With Peanut Sauce
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
- 2 tablespoons Asian fish sauce
- 1 tablespoon soy sauce
- Pinch of crushed red pepper
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