Tender chicken thighs marinated in a fragrant blend of lemongrass, garlic, and spices, grilled to perfection and served with a rich, homemade peanut sauce topped with crispy shallots and fresh cilantro. A vibrant Thai-inspired summer favorite.
In a blender, combine a neutral oil like avocado oil, plenty of garlic, about 30 grams of chopped lemongrass, curry powder, fish sauce, and the juice of two limes. Blend for about one minute.
Add kaffir lime leaves and blend again for about 10 seconds to release their aroma. Strain the marinade through a sieve to remove the leaves and lemongrass pieces.
Trim the chicken thighs of any unwanted parts and slice them against the grain into long strips suitable for skewering.
Place the chicken pieces in a bag with the marinade, toss well to coat, and marinate in the refrigerator for at least 24 hours.
For the peanut sauce, heat neutral oil over medium heat, add finely chopped shallots and garlic, and sauté gently for about 3 minutes until golden.
Add chopped chili peppers like Fresno to taste and cook briefly.
Stir in coconut milk, soy sauce (and dark sweet soy sauce if available), and crunchy peanut butter.
Add a splash of lime juice and stir until the peanut butter melts into the sauce.
Simmer the sauce gently over low heat for about 15 minutes, stirring occasionally. If it becomes too thick, add a little water or coconut milk.
Blend half of the sauce until smooth and then mix it back into the rest to achieve a combination of creamy texture and peanut chunks.