From Serious Eats
I stir fry the chicken in a wok instead of grilling with skewers…
1 stalk lemongrass, roughly chopped
2 tablespoons vegetable oil
2 tablespoons fish sauce
2 tablespoons palm sugar or light brown sugar
1 tablespoon freshly squeezed lime juice from 1 lime
1 tablespoon soy sauce
2 teaspoons freshly minced garlic (about 2 medium cloves)
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon Sriracha
1 pound skinless, boneless chicken breasts, sliced into strips
1/4 cup creamy peanut butter
1/8 cup hot water
1 tablespoon Thai red curry paste
1 tablespoon palm sugar or light brown sugar
1 tablespoon Sriracha
1/2 tablespoon soy sauce
1/2 tablespoon rice vinegar
1/2 tablespoon freshly squeezed lime juice from half a lime
1/2 teaspoon finely minced garlic
1/4 teaspoon red pepper flakes
1 scallions, thinly sliced
Kosher salt, to taste
Place lemongrass, oil, fish sauce, sugar, lime juice, soy sauce, turmeric, garlic, coriander, and Sriracha in jar of a blender and blend on high speed until smooth, about 30 seconds, scraping down sides as necessary.
Place chicken in a large resealable plastic bag and pour in marinade. Place in refrigerator and marinate 1 to 2 hours, turning bag occasionally to marinate evenly.
In a medium bowl, whisk together peanut butter and hot water.
Stir in curry paste, sugar, Sriracha, soy sauce, vinegar, lime juice, garlic, red pepper flakes, and scallions. Season with salt to taste. Use immediately or store in an airtight container in refrigerator for up to two weeks.
Stir fry chicken, serve with sauce.