Chicken Satay

Grind and pound 1 tablespoon whole coriander seeds, 1 teaspoon whole cumin seeds, and 1 teaspoon whole white peppercorns in a mortar and pestle until finely ground. Add 1/4 cup finely chopped shallots, 1/4 cup finely chopped fresh cilantro stem, 3 peeled garlic cloves, and 1 tablespoon kosher salt. Grind and pound until a paste forms. Add 1 tablespoon granulated sugar and 1 teaspoon turmeric powder, and grind and pound until well combined.

Scrape into a large bowl. Whisk in 1 cup evaporated milk, 1/2 cup coconut milk, 1/4 cup sweetened condensed milk, and 1/4 cup fish sauce.

(Alternatively, blend the coriander, cumin, and peppercorns in a spice grinder until finely ground. Transfer to a blender. Add the shallots, cilantro, garlic, kosher salt, evaporated milk, coconut milk, sweetened condensed milk, and fish sauce, and blend until smooth. Transfer to a large bowl.)

Reserve 1/2 cup for brushing on the satay while cooking. Add 2 pounds chopped boneless, skinless chicken thighs to the remaining marinade and toss to combine. Cover and refrigerate for at least 1 hour or up to 2 days. (This is a good time to make the relish and peanut sauce.)

Place 1 peeled and chopped medium cucumber, 1 thinly sliced medium shallot, and 1 halved and thinly sliced red Fresno pepper in a 1-quart container or medium bowl.

Bring 3/4 cup rice vinegar, 1/2 cup water, 1/4 cup granulated sugar, and 1 tablespoon kosher salt to a boil in a small saucepan over medium-high heat, stirring until the sugar and salt are dissolved. Pour over the cucumber mixture and make sure the vegetables are submerged. Let sit for at least 30 minutes at room temperature, or refrigerate overnight.

Open 1 (about 13-ounce) can coconut milk. Scoop out 1/2 cup from the top (the thickened part) and place in a small saucepan. Bring to a boil over medium heat. Stir in 3 tablespoons Thai red curry paste and cook, stirring frequently, until fragrant, 3 to 4 minutes.

Stir in the remaining coconut milk from the can, 1 tablespoon granulated sugar, 1 tablespoon tamarind concentrate, 1 tablespoon fish sauce, and 1/4 cup finely ground peanuts. Bring to a boil.

Reduce the heat to maintain a simmer. Cook, stirring occasionally, until the sauce is the consistency of yogurt, and a layer of oil rises to the top, 15 to 23 minutes. Remove from the heat and cover to keep warm if serving immediately.

Prepare an outdoor grill for direct, medium heat (about 350ºF). Meanwhile, thread 3 to 4 pieces of the chicken on each skewer and place on a baking sheet. Cover and refrigerate until ready to grill.

Scrape the grill grates clean if needed. Oil the grill grates with a paper towel dipped in vegetable oil. Place the skewers in a single layer on the grill grates with a little room between each one (grill in batches if needed). Grill uncovered until the bottom of the chicken starts to char, 3 to 4 minutes. Brush with reserved marinade. Flip the skewers and grill for 3 to 4 minutes. Continue flipping and brushing with the marinade every 2 to 3 minutes until chicken is fully cooked through and charred in spots, 15 to 18 minutes total. Transfer to a clean baking sheet or serving platter.

Spread 2 tablespoons room temperature unsalted butter onto one side of 4 slices white bread. Heat a large frying pan over medium-low heat. Add the bread in a single-layer butter-side down (work in batches if needed) and cook until toasted and golden-brown, 3 1/2 to 4 minutes per side. (Alternatively, toast under a broiler or on the grill.) Stack the toast and cut in half on a diagonal.

Serve the skewers with the cucumber relish, warm peanut sauce, and toast.

General Tips:The marinade is very versatile and can be used on other proteins such as New York strip steak, boneless pork shoulder, and extra-firm tofu cut into 1-inch pieces