• Grind the coriander seeds, cumin seeds, and peppercorns in a coffee grinder or mortar and pestle until very fine, then transfer to a mixing bowl. Add the brown sugar, salt, turmeric, cinnamon, tamarind paste, and coconut milk; stir to mix well.
  1½ teaspoons coriander seeds, ½ teaspoon cumin seeds, ½ teaspoon white peppercorns, 1 tablespoon brown sugar, ¾ teaspoon table salt, ¾ teaspoon ground turmeric, ½ teaspoon ground cinnamon, 1 tablespoon tamarind paste, ½ cup coconut milk
• Add the chicken to the marinade and mix very well to ensure all the pieces are coated. Marinate at room temperature for 20 minutes or cover and refrigerate for up to 1 day. The longer it marinates, the better— just stir it once or twice during the marinating time.
  1.2 lb boneless skinless chicken breasts

FOR THE PEANUT SAUCE

• Using a mortar and pestle or a food processor, grind the peanuts until mealy. If using a machine, be careful not to turn this into peanut butter; you want texture in the peanut sauce.
  ½ cup roasted peanuts
• Put about ⅓ cup (80 ml) of coconut milk in a small pot and bring to a boil over medium heat. Add the curry paste and cook for about 3 minutes, stirring constantly until the mixture is very thick and the coconut oil starts to separate from the paste (the oil may not separate depending on the coconut milk you're using; this is okay )
  1¼ cups coconut milk, 2 tablespoons red curry paste
• Add the remaining coconut milk and stir to mix well. Add the peanuts, tamarind paste, and palm sugar, and simmer gently for 5 minutes, stirring frequently, until thickened into a dip consistency. Be sure to scrape the bottom of the pot when stirring to prevent scorching.

  If the sauce gets too thick before 5 minutes of cooking time is up, add a splash of water so that you can give it the full 5 minutes to develop the flavor.
  2 tablespoons tamarind paste, 2 tablespoons finely chopped palm sugar, 1-2 teaspoons fish sauce
• Taste and add fish sauce as needed. If it tastes a little flat, add a bit more tamarind paste to bump up the acidity.

FOR THE AJAAD

• In a small pot, combine the vinegar, sugar, and salt. Cook over medium heat just until the sugar is completely dissolved. Let cool completely.
  ½ cup white vinegar, ¼ cup granulated sugar, Pinch of table salt
• Cut the cucumber in half lengthwise, then thinly slice crosswise so you get half-moon pieces. Place the cucumber and chilies in a small serving bowl and pour the cooled vinegar mixture overtop. Keep covered until ready to serve. Don’t combine the cucumber with the pickling liquid more than 30 minutes before serving, as it’s best when the cucumbers are still fresh and firm.
  5 ounces cucumber, 1-2 Thai chilies

COOKING THE CHICKEN

• To grill: Preheat the grill on high heat, then arrange the chicken perpendicular to the grates, discarding the marinade. Cook with the lid open for 2 to 3 minutes, then flip and cook on the other side for another 2 minutes or until cooked through. The internal temperature should reach 165°F (74°C ). If using chicken thighs, aim for 175°F minimum, and you might need to close the lid as they tend to take longer.
• To pan-fry: Place a large nonstick skillet over high heat. Pour in enough oil to thinly coat the bottom. Once the oil is hot, use tongs to lift the chicken strips out of the marinade one piece at a time, shaking off any excess, and place them in the pan. You’ll need to do this in batches so you don’t crowd the pan.

  Turn the heat down to medium-high and let the chicken sear until well browned, 2 to 3 minutes, then flip and sear on the other side until fully cooked, about another 2 minutes. Remove from the pan and repeat with the remaining chicken, discarding the marinade. (You may need to wipe the pan with paper towel between batches if there's a lot of marinade left on the pan.)

SERVING

• Serve the chicken with the peanut sauce for dipping, and with the pickles and jasmine rice and/or toast on the side.
  Jasmine rice and/or white toast