Satay chicken skewers with peanut dipping sauce

Toast the coriander seeds and cumin seeds separately on low heat 20 to 30 seconds, until you can smell them.

Grind the toasted seeds very fine in a pestle, or in a blender.

Smash the lemongrass and mince it finely before adding it to the ground spices.

Add the minced garlic, diced cilantro stem and fresh turmeric and grind to a paste with no big chunks.

Move the paste to a bowl and add the palm sugar, white pepper, fish sauce, vinegar and coconut milk, tasting as the coconut milk goes in.

Cut two large chicken breasts into 7 mm thick pieces and turn them in the marinade so every piece is coated.

Let it sit 1 hour; it does not need overnight because the chicken is thin.

For the dipping sauce, saute the Thai chili paste and mashed garlic on low heat 1 minute, until fragrant, then turn off the heat.

Add the peanut butter, palm sugar, coconut milk and fish sauce.

Turn the heat back on low and stir 2 or 3 minutes without letting it boil over.

Turn the heat off and stir in the lime juice, then taste and adjust sugar, salt or acid.

Thread the chicken onto skewers one by one.

Spread oil on the surface of the chicken, then grill on high heat a few minutes each side, until both sides are golden brown.

Serve with salad on the side and the peanut sauce to dip.