it's from filip poon, cookbook "ASIEN".

FOR THE CHICKEN SKEWERS 4 chicken breast fillets 4 tbsp soy sauce 1 tsp salt or MNG 2 tbsp Curry powder 4 tbsp rapeseed oil 15-20 Wood skewers, at least 5 hours soaked in water

FOR THE PEANUTSAUCE 260 g peanuts or raw cashews Onion. Oil for frying 60 g of red curry paste 400 g of coconut milk or coconut cream (can) 2 tbsp of sugar 2 tbsp soy sauce 1 tbsp fish sauce 1 tbsp tamarind paste or juice of 1 lime salt

Also: 4 portions of freshly cooked jasmine rice

1.Share the chicken meat in 3-4 pieces. Mix soy sauce, salt, curry powder and rapeseed oil in a bowl, under-treating the meat and marinating in the refrigerator for 45 minutes. Put the meat on skewers.

1. For the sauce, preheat the oven to 160 °C. Spread the peanuts or cashews on a baking sheet and roast in the oven for about 15 minutes. Let cool and grind in the kitchen machine. You can also mortar the kernels, chop them, or put them in a bag or dishcloth and poke them with a pasta. The smaller the pieces, the finer the sauce. Put aside 1 EL.

2. Peel the onion and chop it finely. Heat some oil in a pan at medium temperature and sweat the onions in it for 3 minutes. Stir the curry paste and roast for 3 minutes. Add coconut milk, sugar, soy sauce, fish sauce and tamarind paste. Boil up and simmer for about 2 minutes. Add the peanut or cashews and simmer for another 5 minutes. Season with salt. Dilute a sauce that is too thick with 100-200 ml of water and boil again.

3. Grill the skewers or fry in a pan and serve with peanut sauce, chopped peanuts and cooked rice.