Thai Chicken Satay with Indonesian Peanut Sauce

Heat 1/4 cup neutral oil in a pot over medium heat. Add 4 cloves minced garlic and 1 oz finely chopped lemongrass. Sauté for about 3 minutes until fragrant and lightly golden.

Stir in 1 tbsp curry powder and cook for 30 seconds. Add 2 tbsp fish sauce, 2 tbsp sweet soy sauce, and 2 tbsp lime juice. Stir to combine.

Add 0.5 cup peanut butter to the pot. Stir until it melts and combines with the other ingredients. If the sauce is too thick, add up to 0.25 cup water or coconut milk, a little at a time, until desired consistency is reached.

Reduce heat to low and let the sauce simmer for about 15 minutes, stirring occasionally. Transfer half of the sauce to a blender and blend for 30 seconds until smooth. Pour the blended sauce back into the pot with the remaining sauce and stir to combine.

Cut 1.5 lb boneless, skinless chicken thighs into bite-sized pieces, about 1-inch cubes. Ensure they are cut against the grain for tenderness.

In a bowl or a resealable bag, combine the chicken pieces with 0.5 cup coconut milk, 1 tbsp lemongrass paste, 3 cloves minced garlic, 1 tsp grated ginger, 1 tsp turmeric powder, 1 tbsp fish sauce, and 1 tbsp lime juice.

Mix everything thoroughly to ensure the chicken is evenly coated. Marinate for at least 30 minutes, or preferably overnight in the refrigerator for best flavor.

Soak bamboo skewers in water for at least 1 hour to prevent them from burning on the grill. This is crucial for grilling.

Thread the marinated chicken pieces onto the soaked skewers, leaving a small space between each piece. Gently scrunch the chicken pieces together to ensure even cooking and a neat appearance.

Thinly slice shallots. Heat about 1/4 cup neutral oil in a pan over medium heat. Fry the shallots, stirring occasionally, until golden brown and crispy (about 5 minutes). Drain on paper towels.

Finely chop about 0.25 cup of fresh cilantro for garnish.

Preheat your grill to medium-high heat. If using a pellet grill, set it to around 400°F (200°C).

Place the chicken skewers on the hot grill. Grill for about 4 minutes per side, turning occasionally, until the chicken is cooked through and has nice grill marks. Total grilling time should be around 8-10 minutes.

Remove the chicken skewers from the grill and place them on a serving plate. Drizzle generously with the prepared peanut sauce.

Sprinkle the chicken satay with chopped cilantro and crispy fried shallots.

Serve immediately and enjoy the delicious Thai Chicken Satay with Indonesian Peanut Sauce!