Malaysian Chicken Satay with Peanut Sauce

Ingredients

• 2 lb chicken thighs, cut into strips
• 2 stalks lemongrass (white part only; minced)
• 1 tbsp turmeric
• 1 tbsp coriander
• 1 tbsp cumin
• 2 tbsp brown sugar
• 3 tbsp vegetable oil
• salt, to taste
• wooden skewers, soaked in water
• 1/2 cup creamy peanut butter
• 1/4 cup coconut milk
• 2 tbsp soy sauce
• 1 tbsp tamarind paste
• 1 tbsp brown sugar
• 1 tsp chili flakes
• cucumber chunks and red onion wedges for serving

Steps

1. 1

   Mix lemongrass, turmeric, coriander, cumin, brown sugar, oil, and salt. Marinate chicken strips for at least 30 minutes.

2. 2

   Thread chicken onto soaked wooden skewers.

3. 3

   Make peanut sauce: whisk peanut butter, coconut milk, soy sauce, tamarind paste, brown sugar, and chili flakes over low heat until smooth.

4. 4

   Grill skewers over medium-high heat for 3-4 minutes per side until charred and cooked through.

5. 5

   Serve skewers with warm peanut sauce, cucumber chunks, and red onion wedges.