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1
Toast coriander and white pepper in a small skillet over medium heat, shaking constantly, until fragrant, about 1 minute. Alternatively, place on a heatproof plate in the microwave and microwave at 15-second intervals until fragrant. Transfer to mortar and crush to a powder with pestle. Add palm sugar, garlic, ginger, shallot, turmeric, and lemongrass and crush to a paste. Transfer paste to a medium bowl and stir in half of coconut milk, all of fish sauce, and 1 teaspoon (4g) salt. Taste and add more salt or sugar as desired. The mixture should be quite sweet and salty.
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2
Add chicken and turn to coat. Transfer to a 1-gallon zipper-lock bag, remove as much air as possible (you can use the
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3
for this) and refrigerate for at least 1 and up to 8 hours.
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4
Remove chicken from bag and thread onto bamboo or metal skewers,
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5
. Pack chicken in tightly on skewers as you go.
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6
When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the medium-high heat setting, cover, and preheat for 10 minutes.
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7
and
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grilling grate.
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9
Place chicken directly over hot side of grill and cook, turning occasionally and brushing with remaining coconut milk every minute, until chicken is cooked through, about 6 minutes total.
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10
Remove from grill and serve immediately with peanut-tamarind sauce, cucumber, and sliced shallot.
