INSTRUCTIONS

1. For the chicken satay, remove and discard tough outer layers of lemongrass to reveal the tender, inner stalk. Trim and discard top two-thirds of stalk. Then, roughly chop tender lemongrass. Transfer to a blender along with shallot, coconut milk, brown sugar, lime juice, 1 1/2 tsp salt, coriander, cumin and turmeric. Season with fresh pepper. Blend on medium-high speed until mixture is smooth, then transfer to an extra-large zip top bag. Add chicken to marinade. Seal bag, massaging meat to fully coat. Refrigerate at least 3 hours up to overnight.
2. Preheat grill to medium.
3. Remove chicken from marinade, shaking off excess. Thread onto skewers. Season well on all sides with remaining 1/2 tsp salt.
4. Oil grill and barbecue skewers, with lid closed, turning occasionally, until chicken is cooked through to 165°F, 10 to 14 minutes. Move to a cutting board. Tent with aluminum foil and rest for 5 minutes.
5. For the cucumber-shallot salad, in a medium bowl, combine lime juice with fish sauce and sugar. Add shallots and chili until coated, then stir in cucumbers to combine.
6. Transfer salad to a large platter. Top with mint, basil and peanuts. Serve with chicken satay.