Chicken Satay With Spiralized Carrot Salad

Ingredients

• 1/2 c. unsweetened coconut milk (from 13.5-ounce can, divided), plus 1/4 cup for basting
• 2 tbsp. fish sauce
• 2 tbsp. light brown sugar
• 1 tbsp. reduced-sodium soy sauce
• 2 tsp. finely grated lemongrass (from bottom 2 in. of stalk, outer layers removed)
• 2 cloves garlic, finely grated
• 1 tsp. ground turmeric
• 1 tsp. ground coriander
• 1/4 tsp. ground white pepper
• Kosher salt
• 1 1/2 lb. boneless, skinless chicken thighs, cut into 11/2-inch pieces
• 1/4 c. smooth peanut butter
• 1/4 c. unsweetened coconut milk
• 2 tbsp. Thai red curry paste
• 1 tbsp. light brown sugar
• 1 tsp. reduced-sodium soy sauce
• 2 tbsp. fresh lime juice
• 1 shallot, very thinly sliced
• 2 tbsp. rice vinegar
• 2 tsp. fish sauce
• Pinch of sugar
• 2 large, thick carrots, peeled and spiralized (about 4 cups)
• 1/2 c. cilantro and Thai basil (leaves and tender stems)
• 1/4 c. roasted unsalted peanuts, roughly chopped
• 1 to 2 Thai chiles, thinly sliced

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