Chicken Satay with Peanut Sauce

Slice chicken into strips. Marinate with coconut milk, minced lemongrass, turmeric, and soy sauce for 2+ hours.

Thread onto soaked wooden skewers.

Grill or pan-grill over high heat 3–4 minutes per side until cooked and slightly charred.

For sauce: blend peanut butter, soy, lime, a splash of coconut milk, and chili. Serve alongside satay.