Recipe Vortex

1 stalk lemongrass, ends and outer layer removed, smashed and chopped into 1" pieces

1/3 c. coconut milk

1 1/2 lb. boneless skinless chicken thighs, sliced into 1" pieces

1 tsp. ground turmeric

2 tbsp. fish sauce

2 tbsp. packed brown sugar

2 tbsp. lime juice

2 cloves garlic, chopped

1 shallot, chopped

1 tbsp. fresh ginger, chopped

1 1/2 tbsp. chili paste

1/2 c. smooth peanut butter

1/4 c. reserved marinade

1 tbsp. low-sodium soy sauce

1 tbsp. lime juice

1 tsp. lime zest

1 clove garlic, grated

1 tbsp. freshly grated ginger

1/4 c. boiling water

Chopped peanuts, for garnish

Freshly chopped cilantro, for garnish

Soak bamboo skewers in cold water for at least 15 minutes. In a small saucepan over medium heat, combine lemongrass and coconut milk. Bring to a boil, then remove from heat and let cool for at least 10 minutes. Strain and reserve lemongrass pieces for marinade.

In a medium bowl, toss turmeric and chicken together to coat.

In a food processor, combine coconut milk, fish sauce, sugar, lime juice, garlic, shallot, ginger, and chili paste and blend until smooth, scraping down sides if necessary. Set aside ¼ cup marinade for peanut sauce.

Pour remaining marinade and reserved lemongrass into the chicken bowl and toss to coat. Let sit at room temperature for 30 minutes or chill in the refrigerator for 2 hours.

Meanwhile, make peanut sauce: In a medium bowl, whisk all sauce ingredients until smooth and well combined.

Preheat grill to medium-high heat. Remove chicken from marinade and spear 3 pieces onto each skewer. Grill, flipping once, until chicken is cooked through and slightly charred, 3 to 4 minutes each side.

Sprinkle satay with chopped peanuts and cilantro and serve with peanut sauce.