Chicken Satay



1 stalk lemongrass, chopped
2 tbsp vegetable oil
2 tbsp fish sauce
2 tbsp light brown sugar
1 tbsp lime juice
1 tbsp soy sauce
2 tsp garlic, minced
1 tsp ground tumeric
1 tsp ground coriander
1 tsp siracha
1 lb chicken breasts or thighs, cut into 1/2 inch strips

1/2 cup creamy peanut butter
1/4 cup hot water
2 tbsp thai red curry paste
2 tbsp light brown sugar
1 tbsp siriacha
1 tbsp soy sauce
1 tbsp rice wine vinegar
1 tbsp lime juice
1 tsp minced garlic
1/2 tsp red pepper flakes
2 green onions


Combine the lemongrass, oil, fish sauce, sugar, lime juice, soy sauce, tumeric, garlic, coriander and siracha in a blender and blend on high speed until smooth.

Place the chicken in a large ziplock and pour in marinade. Marinate 1-2 hours turning once in a while.

Remove chicken and thread onto skewers.

Whisk together the peanut butter and hot water, then stir in all other sauce ingredients. Adjust seasonings as needed.

Heat up a grill pan on medium heat, then oil pan. Gril until browned on both sides and cooked through. Set aside and rest for 5 minutes before serving with peanut sauce.

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