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Export 7 ingredients for grocery delivery
Step 1
Combine coconut milk, sugar, 2 tablespoons soy sauce, curry powder and turmeric in a large glass or ceramic dish. Add chicken. Turn to coat. Cover and place in the fridge for 4 hours or overnight to marinate.
Step 2
Drain the chicken, reserving the marinade. Thread onto bamboo skewers. Transfer the reserved marinade to a saucepan. Add peanut butter and 1 tablespoon light soy sauce. Bring to the boil over high heat. Reduce heat to medium. Cook, stirring often, for 5 minutes or until the sauce thickens. Stir in lime juice.
Step 3
Preheat a chargrill or barbecue grill on high. Cook the chicken skewers for 2-3 minutes each side or until cooked through. Divide among serving plates. Drizzle over the satay sauce and top with fresh coriander leaves to serve.
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