Serves 4

600g chicken breast or boneless thigh

For the marinade

3 tablespoons of vegetable oil

2 tablespoons of finely chopped lemon grass

2 cloves of finely grated or crushed garlic

1 tablespoon of ground coriander

2 teaspoons of galangal paste

1 teaspoon of turmeric (optional)

1 tablespoon of kecap manis

For the satay sauce

1 tablespoon of vegetable oil

150ml coconut milk

1-2 tablespoons of Thai red curry paste

1 teaspoon of Thai fish sauce

2 tablespoons of palm sugar

1 teaspoon of tamarind paste/sauce

150g roasted peanuts

1 tablespoon of kecap manis

To marinade the chicken

1. Cut the chicken breasts into 2-3cm pieces and place in a bowl.
2. Add the remaining marinade ingredients and stir to combine.
3. Cover and place in the fridge for 30 minutes (or longer of time allows).
4. Soak the wooden skewers.

To make the satay sauce

1. Heat the oil in a pan.
2. Once the oil is up to temperature add a couple of tablespoons of coconut milk. Stir.
3. After a couple of minutes, add the Thai red curry paste and cook, stirring, until the fragrant aromas are released.
4. Add the remaining ingredients and then simmer for a few minutes until thickened.
5. Turn off the heat.

To cook the chicken

1. Put the chicken pieces on the skewers.
2. Heat a griddle pan (or BBQ) until very hot and then griddle the chicken skewers for 15-20 minutes, turning fairly regularly, until the chicken is cooked through.

To warm the satay sauce

1. The satay sauce will have thickened as it cooled.  Gently reheat the sauce, adding more coconut milk if it's too thick.