Chicken satay with peanut sauce

For the marinade, combine red curry paste, curry powder, salt, white and brown sugar, fish sauce and full fat coconut milk; whisk thoroughly.

Cut each chicken thigh between the flat and thick sides at the thinnest point; halve the smaller side and quarter the bigger side for six uniform pieces. Do not trim the surface fat.

Toss the chicken in the marinade to coat evenly, wrap and refrigerate about two hours.

Soak bamboo skewers in water so they do not burn on the grill.

For the peanut sauce, combine peanut butter, coconut milk, a clove or two of crushed garlic, a little brown sugar, soy sauce, fish sauce, the juice of a whole lime, a drizzle of sesame oil and hot sauce to taste.

Adjust to thick but not too thick with a splash or two of water; refrigerate until needed.

Thread the chicken onto the soaked skewers, about four chunks each, touching but not squeezed tight; refrigerate while the charcoal fire is built.

When the coals are ashy white and hot, brush the grates lightly with oil and grill the skewers about 4 to 5 minutes per side.

Alternatives: sear in a pan with a little oil, on a cast iron grill pan, or under the broiler.

Done when the meat firms up and springs back to the touch, or about 155 to 160 for thigh on a thermometer.

Serve with fresh lime and peanut sauce; scatter over sliced hot red chilies, chopped roasted peanuts and chopped cilantro.