Chestnut Free Indonesian Chicken Satay

Total time1 hr 45 min

Prep time30 min

Cook time15 min

4.5

(6)

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken thighs, cut into 1-inch pieces
2 stalks lemongrass, tender inner parts only, roughly chopped
1 tbsp fresh galangal or fresh ginger, roughly chopped
Chef's tip
Ginger is the closest stand-in - swap 1:1; the flavor is warmer and less piney.
4 cloves garlic, roughly chopped
3 shallots, roughly chopped
1 tsp ground turmeric
1 tsp ground coriander
½ tsp ground cumin
2 tbsp coconut milk
1 tbsp neutral oil (such as canola or vegetable oil)
1 tsp palm sugar or light brown sugar
1 tsp fish sauce
½ tsp salt

For the peanut sauce

1 cup smooth peanut butter
1 can (13.5 oz) full-fat coconut milk
3 tbsp soy sauce
2 tbsp lime juice (from about 1 lime)
1 tbsp palm sugar or light brown sugar
1 tsp sambal oelek or chili paste
1 clove garlic, minced
1 tbsp neutral oil (such as canola or vegetable oil)

For serving

lime wedges, for serving (optional)
sliced cucumber, for serving (optional)
steamed white rice or rice cakes (lontong), for serving (optional)

Instructions

1
If using bamboo skewers, soak them in cold water for at least 30 minutes so they don't scorch on the grill.
2
Combine the lemongrass, galangal, 4 roughly chopped garlic cloves, shallots, turmeric, coriander, cumin, 2 tbsp coconut milk, 1 tbsp neutral oil, 1 tsp palm sugar, fish sauce, and salt in a blender or food processor. Blend until a smooth, fragrant paste forms, scraping down the sides as needed.

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