To make the marinade, first toast the coriander and fennel seeds over medium heat. Set aside and let cool. Once the spices have cooled, transfer them to a food processor and pulse, until roughly ground.
Next, roughly chop the shallots, garlic, ginger, young ginger (or galangal), serrano peppers and add to the food processor. Blend everything together.
Finely mince the lemongrass, chop the palm sugar and add them to the food processor, along with the salt, turmeric, oil and water. Blend until you achieve a nice, thick paste.
For the chicken, trim off any excess fat or gristle. Cut each thigh into 2" -inch strips, lengthwise. Add the chicken to the marinade and fold everything together. Allow to marinate for up to 4 hours.
This is a good time to soak the skewers, but it's even better to soak them overnight.
- 1 tbsp coriander seeds
- 2 tsp fennel seeds
- 4 large shallots
- 6 garlic cloves
- 2 tbsp fresh ginger
- 1 tbsp young ginger (or galangal)
- 2 serrano peppers
- 4 tbsp lemongrass
- 4 tbsp palm sugar (or brown sugar)
- 1 tbsp turmeric
- 4 1/2 tsp kosher salt
- 3 tbsp peanut or vegetable oil
- 3 tbsp water
- 24 boneless, skinless chicken thighs (about 4 lb)