Thai-Style Chicken Satay with Peanut-Tamarind Dipping Sauce

seriouseats.com

Darwin

1 teaspoon (4g) coriander seed

1 teaspoon (4g) whole white peppercorns

1 tablespoon (12g) palm sugar, plus more to taste (see note)

3 medium cloves garlic, roughly chopped (about 12g)

1 (¼-inch) disk of ginger (about 12g), peeled and roughly chopped

1 small shallot, roughly chopped (about 1 ounce; 25g), plus more sliced shallot for garnish

1 (1-inch) knob fresh turmeric, peeled, or 1 teaspoon (4g) dried turmeric powder

1 stalk fresh lemongrass, bottom 4 inches only, finely sliced (remove dry outer leaves before slicing)

1 (15-ounce; 425g) can coconut milk, divided

2 tablespoons (30ml) Asian fish sauce

Kosher salt

1 ½ pounds (680g) boneless, skinless chicken thigh, cut into 1-inch pieces

1 recipe Peanut-Tamarind Dipping Sauce, for serving

1 small cucumber, cut into bite-size pieces

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