1 cup smooth peanut butter |
1/2 cup low sodium chicken broth |
1/4 cup unseasoned rice vinegar |
3 tablespoons palm sugar or 3 tablespoons dark brown sugar |
2 tablespoons tamari soy sauce |
2 tablespoons fresh ginger, minced |
2 teaspoons hot chili sauce (such as sambal oelek or sriracha) or 2 teaspoons chili paste (such as sambal oelek or sriracha) |
1 teaspoon turmeric |
salt and pepper |
1 1/2 cups sliced shallots (about 10) |
1/2 cup unsweetened dried shredded coconut |
1/2 cup fresh cilantro, chopped |
6 garlic cloves, peeled |
3 kaffir lime leaves (double leaf, thinly sliced) |
2 serrano chilies, stemmed |
1 inch gingerroot, chopped |
2 tablespoons vegetable oil |
2 lbs boneless chicken thighs (cut into 1-inch pieces) |
1 teaspoon salt |
16 stalks lemongrass |
vegetable oil cooking spray |
