Chicken Satay with Peanut Sauce
- 5 shallots, quartered
- 5 garlic cloves, halved
- 3 red serrano chilies, halved
- 3 Tbs. finely chopped lemongrass, center white
- 2 Tbs. ground coriander
- 2 tsp. granulated sugar
- 2 tsp. ground cumin
- 1 1/2 tsp. salt
- About 4 Tbs. water
- 2 Tbs. unsweetened coconut cream
- 8 boneless, skinless chicken thighs, about 1 1/2
lb. total, cut into 1-inch pieces
- 1 piece fresh or frozen galangal, about 1 inch
- 2 Tbs. peanut or corn oil
- 1/4 cup chunky peanut butter
- 1 tsp. palm sugar or brown sugar
- 1 tsp. fish sauce, or to taste
- 1/4 cup unsweetened coconut milk, or more as
- 1/4 cup fresh lime juice
- 1 small cucumber, peeled and thinly sliced, for
Prepare a fire in a grill. Position a rack about 2 inches from the heat source. Metal or wooden skewers can be used; if using wooden skewers, soak in water to cover for 20 to 30 minutes and drain.
In a blender, combine the galangal, the remaining 3 shallots, remaining 3 garlic cloves, remaining 2 chilies, remaining 1 Tbs. lemongrass, remaining 1 Tbs. coriander, remaining 1 tsp. cumin and about 2 Tbs. of the water, just enough to facilitate blending. Process until a smooth paste is formed.
In a saucepan over medium heat, warm the oil. Add the spice paste and cook, stirring occasionally, until fragrant, about 3 minutes. Add the peanut butter and cook for 2 minutes more. Stir in the palm sugar, fish sauce, remaining 1/2 tsp. salt and 1/4 cup coconut milk. Cook, stirring occasionally, until beads of oil appear on the surface, about 5 minutes. Stir in the lime juice. Add more coconut milk if needed to make a thick, creamy sauce. Pour the peanut sauce into a shallow bowl.
Remove the chicken from the marinade, discarding the marinade. Thread 5 or 6 pieces on each skewer, allowing them to touch. Place directly on the grill rack. Cook, turning once, until the chicken has charred edges, 8 to 10 minutes. Arrange the skewers on a serving platter, garnish with the cucumber, and accompany with the peanut sauce.