Singapore Chicken Satay

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Blend lemongrass, shallots, garlic, turmeric, coriander, cumin, palm sugar, oil, and salt into a marinade.

Ingredients quick view

2 pounds boneless chicken thigh, cut into small pieces

3 lemongrass stalks, tender parts minced

6 shallots

3 garlic cloves

1 inch fresh turmeric

1 teaspoon ground coriander

1/2 teaspoon ground cumin

2 tablespoons palm sugar

2 tablespoons neutral oil

1 teaspoon salt

Bamboo skewers, soaked

1 cup roasted peanuts, finely ground

4 dried chiles, soaked

1 cup coconut milk

1 tablespoon tamarind water

Cucumber, red onion, and ketupat, to serve

Use thigh meat and small pieces so the satay chars before it dries out.

Prepare garnishes, sauces, and blanched components before final wok-frying or bowl assembly.

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