Chicken Satay with Cashew Sauce and Mango Salad

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Chicken Satay:

2 chicken breasts, cut into 12 strips (about 450 grams/1 pound)

1/2 cup coconut milk (125 milliliters)

3 tablespoons soy sauce

1 tablespoon fish sauce

3 garlic cloves, roughly chopped

1 small shallot, thinly sliced

One 5-centimeter (2-inch) piece fresh ginger, thinly sliced

1 stalk lemongrass, thinly sliced

1/2 to 1 red bird’s eye chili (or 1/4 to 1/2 teaspoon cayenne)

2 teaspoons brown sugar or honey

1 1/2 teaspoons turmeric

1/2 teaspoon ground coriander

Cashew Sauce:

1/2 cup cashew butter

1/4 cup coconut milk (60 milliliters)

2 teaspoons fish sauce

1 lime, juiced

1 garlic clove, finely minced

2 to 3 tablespoons soy sauce

2 to 3 teaspoons sriracha

Mango Salad:

1/4 cup freshly squeezed lime juice

2 tablespoons fish sauce

2 teaspoons brown sugar

1/2 to 1 red bird’s eye chili, thinly sliced, optional

1 shallot, thinly sliced

2 firm mangoes, peeled and sliced into 1/2-cm (1/4-inch) sticks

1 red bell pepper, thinly sliced

1/2 cup picked cilantro leaves

1/4 cup chopped roasted cashews

Canola oil, for cooking

Cilantro leaves, for serving

Lime wedges, for serving