Add 1 teaspoon soy sauce, 100g coconut milk, 1 teaspoon red curry paste, 1 teaspoon brown sugar, 1 teaspoon fish sauce, 1 tablespoon peanut butter, and salt and pepper to taste, in a bowl and mix well. Add the chicken and marinade in the fridge for at least an hour, preferably overnight.
Sauce
Put the remaining coconut milk, soy sauce, red curry paste, brown sugar, fish sauce, peanut butter, as well as garlic granules, lime juice and ⅔ of coriander in the blender. Blitz in the blender with salt and pepper to taste.
Chicken Satay
Take the chilled marinated chicken and transfer to a non-stick frying pan. Gently brown on medium heat until the chicken has a light brown coating. Pour the sauce over and simmer gently on a low heat for 20-25 minutes until chicken is fully cooked.
Notes
Garnish with coriander, fresh chillies, a wedge of lime and enjoy with noodles or rice.