Chicken Satay with Spiralized-Carrot Salad

goodhousekeeping.com

Lauren Hartshorn

subheading: For Chicken:

½ c. unsweetened coconut milk (from 13.5-ounce can, divided), plus ¼ cup for basting

2 tbsp. fish sauce

2 tbsp. light brown sugar

1 tbsp. reduced-sodium soy sauce

2 tsp. finely grated lemongrass (from bottom 2 in. of stalk, outer layers removed)

2 cloves garlic, finely grated

1 tsp. ground turmeric

1 tsp. ground coriander

¼ tsp. ground white pepper

Kosher salt

1 ½ lb. boneless, skinless chicken thighs, cut into 1½-inch pieces

subheading: For Peanut Sauce:

¼ c. smooth peanut butter

¼ c. unsweetened coconut milk

2 tbsp. Thai red curry paste

1 tbsp. light brown sugar

1 tsp. reduced-sodium soy sauce

2 tbsp. fresh lime juice

subheading: For Carrot Salad:

1 shallot, very thinly sliced

2 tbsp. rice vinegar

2 tsp. fish sauce

Pinch of sugar

2 large, thick carrots, peeled and spiralized (about 4 cups)

½ c. cilantro and Thai basil (leaves and tender stems)

¼ c. roasted unsalted peanuts, roughly chopped

1 to 2 Thai chiles, thinly sliced

Note: Ingredients may have been altered from the original.

Directions at goodhousekeeping.com

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