Back to 6 servings 2 pounds boneless, skinless chicken thighs, cut into 2 cm (3/4 inch) pieces 2 small shallots, peeled 3 garlic cloves, peeled 1 inch fresh galangal or ginger, peeled, sliced 2 stalks fresh lemongrass, pale part only, finely chopped (or 2 tablespoons frozen) 2 tablespoons peanut oil 3 teaspoons ground coriander 1 teaspoon ground cumin 2 teaspoons ground turmeric 2 tablespoons brown sugar, palm sugar preferred if you have it 1 teaspoon salt 30 bamboo skewers, about 16 cm (6.5 inch) long; soak in water at least 1 hour 1 can (13.5 ounce) full-fat coconut milk 2 tablespoons red curry paste, add more for a spicier sauce 0.75 cup smooth natural peanut butter, unsweetened, peanuts as the only ingredient 0.75 cup sugar 2 teaspoons dark soy sauce 0.5 tablespoon kosher salt, halve if using table salt 2 tablespoons cider or white vinegar, do not use lime juice water, to thin the sauce 0.25 cup crushed peanuts, for serving cucumber, sliced, for serving red onion, cut into wedges, for serving fresh cilantro (cilantro), for garnish lime wedges, optional
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1 Step 1: Submerge the bamboo skewers in water and let them sit for 1 hour or longer, which keeps them from scorching over the grill.2 Step 2: Blend the shallots, galangal or ginger, garlic, lemongrass and peanut oil into a smooth paste in a food processor or blender.3 Step 3: Put the chicken in a bowl, add the paste, coriander, cumin, turmeric, brown sugar and salt, and massage everything in by hand until evenly coated. Wearing gloves helps keep turmeric from staining your fingers.4 Step 4: Cover and refrigerate for at least 1 hour, ideally overnight.5 Step 5: Thread about 3 to 4 pieces of chicken onto each soaked skewer, packing them snugly so the edges do not dry out.6 Step 6: Heat a grill to high heat. Grill the skewers, turning as needed, until the chicken is cooked through, with no pink at the center and the juices running clear, and the outside is just starting to char, about 3 to 5 minutes per side.7 Step 7: While the chicken rests, make the sauce. Combine the coconut milk, red curry paste, peanut butter, sugar, dark soy sauce, salt, vinegar and 3/4 cup water in a small saucepan over medium-low heat.8 Step 8: Stir to combine and simmer gently for about 5 minutes, stirring now and then, until slightly thickened. Thin with a splash of water if needed, so it stays pourable but still thick. Keep warm.9 Step 9: Pile the skewers on a platter, sprinkle with the crushed peanuts, and garnish with cilantro. Serve the warm peanut sauce on the side for dipping, with cucumber, red onion and lime wedges.getsaucepan.com/r/de1df012-91af-5efb-ac3d-fb4fe6f55427
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