Chicken Satay with Peanut Sauce

Method

1. 1Beat coconut milk, soy, fish sauce, sugar, lemongrass, ginger, turmeric and coriander. Marinate chicken 1+ hour.
2. 2Thread chicken onto soaked skewers in a long ribbon.
3. 3Make peanut sauce: warm peanut butter with warm water, then stir in soy, lime, curry paste and a splash of coconut milk. Adjust to a pourable consistency.
4. 4Grill skewers on high heat or in a 230°C oven for 8 minutes per side until charred and just cooked through. Brush with leftover marinade once.
5. 5Pile skewers on a board with the warm peanut sauce. Serve with cucumber ribbons and steamed jasmine rice on the side.