Turmeric-Coconut Chicken Satay with Blender Peanut Sauce

By Sprig Originals ✓ · cooked up in Sprig

Thin strips of chicken thigh soak in a golden coconut-turmeric marinade, then char fast on a stovetop grill pan for that smoky street-cart edge. The peanut sauce comes together in a blender in two minutes, and the sharp-sweet cucumber relish on the side is not optional — it's the thing that makes the whole plate work.

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 3/4 cup full-fat coconut milk
• 2 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 2 tbsp palm sugar or light brown sugar
• 1 tbsp fish sauce
• 3 cloves garlic, grated
• 1 tbsp grated fresh ginger
• 1 tsp kosher salt
• 1 tbsp neutral oil, plus more for the pan

• 3/4 cup creamy natural peanut butter
• 3/4 cup full-fat coconut milk
• 2 tbsp Thai red curry paste
• 2 tbsp palm sugar or light brown sugar
• 1 tbsp fish sauce
• 2 tbsp fresh lime juice
• 1 tbsp soy sauce
• 1/4 cup hot water, plus more as needed

• 1/3 cup rice vinegar
• 3 tbsp granulated sugar
• 1/2 tsp kosher salt
• 1 large English cucumber, quartered lengthwise and thinly sliced
• 1/4 small red onion or 2 shallots, thinly sliced
• 1 red Thai chile or Fresno chile, thinly sliced
• 2 tbsp chopped roasted peanuts
• 2 tbsp chopped cilantro

• 16 bamboo skewers (6-inch)
• 1 lime, cut into wedges

Instructions

1. Soak 16 bamboo skewers in water for at least 20 minutes so they don't scorch. Slice the chicken thighs against the grain into long strips about 3/4 inch wide and 1/4 inch thick — freezing the thighs for 15 minutes first makes this much easier.
2. Whisk together the 3/4 cup coconut milk, turmeric, coriander, cumin, 2 tablespoons palm sugar, 1 tablespoon fish sauce, garlic, ginger, 1 teaspoon salt, and 1 tablespoon oil in a large bowl. Add the chicken, toss until every strip is coated golden, cover, and refrigerate 20 minutes or up to 8 hours.
3. Make the relish: in a small saucepan, bring the rice vinegar, granulated sugar, and 1/2 teaspoon salt to a simmer over medium heat, stirring just until the sugar dissolves, about 1 minute. Pour into a bowl and let cool 10 minutes, then stir in the cucumber, red onion, and chile. Refrigerate until serving.
4. Make the peanut sauce: combine the peanut butter, 3/4 cup coconut milk, red curry paste, 2 tablespoons palm sugar, 1 tablespoon fish sauce, lime juice, soy sauce, and 1/4 cup hot water in a blender. Blend on high for 45 to 60 seconds until completely smooth and glossy. It should fall from a spoon in a thick ribbon; blend in more hot water 1 tablespoon at a time if needed. Taste and adjust with lime or sugar.
5. Thread the chicken onto the soaked skewers, weaving each strip in a loose S-shape so it lies flat, one strip per skewer. Scrape off any thick clumps of marinade — excess marinade burns instead of caramelizing.
6. Set a cast-iron grill pan or heavy skillet over medium-high heat for 4 to 5 minutes until a drop of water evaporates instantly. Brush lightly with oil.
7. Grill the skewers in batches, without crowding, for 3 to 4 minutes on the first side until deeply charred in spots, then flip and cook 2 to 3 minutes more, until the chicken is opaque throughout and registers 175°F. Move finished skewers to a plate and tent loosely with foil while you cook the rest. Wipe the pan between batches if turmeric residue starts to blacken.
8. Just before serving, stir the chopped peanuts and cilantro into the drained cucumber relish. Pile the satay on a platter with lime wedges, a bowl of peanut sauce for dipping, and the relish alongside — a bite of each together is the whole point.

Chef's tips

Nutrition (per serving, estimated)

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