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.