Freeze the coconut milk you don’t use for another time

garlic: 1 clove, crushed
ginger: a small chunk finely grated
lemongrass: 1 stalk, chopped
curry powder: 2 tsp
turmeric: ½ tsp
soy sauce: 1 tbsp
fish sauce: 1 tbsp
coconut milk: 4 tbsp
chicken thighs: 4, cut into strips
cucumber: ½, sliced
shallot: 1 sliced
rice vinegar
SAUCE
crunchy peanut butter: 2 tbsp
coconut milk: 5 tbsp
soy sauce: 2 tsp
fish sauce: 2 tsp
lime juice: 1 tbsp
Asian hot chilli sauce 

• Mix the first 8 ingredients, add the chicken and toss all the pieces to coat them. Leave to marinate for 15 minutes. To make the sauce put all the ingredients in a small pan, add enough boiling water to make a dipable sauce and heat. Add chilli sauce to give it as much heat as you like.

• Thread the chicken onto metal or soaked wooden skewers then griddle or grill them, turning, until they’re golden and cooked all the way through.

• Toss the cucumber and shallot with a little vinegar and serve this alongside the chicken and peanut sauce.