Satay de poulet grillé (Sate Gai)

In a mortar, pound the garlic, coriander root and white pepper into a smooth paste (or mince very finely and mash with the flat of a knife). Stir in the turmeric, curry powder, palm sugar, fish sauce, salt and the 160 ml coconut milk until smooth.

• 2 cloves garlic
• 2 coriander roots
• 1/4 tsp white pepper
• 1 tsp turmeric
• 1 tbsp curry powder
• 1 tbsp palm sugar
• 1 tbsp fish sauce
• 1/2 tsp salt
• 160 ml coconut milk

✅ C'est prêt quand : the paste is smooth and the spices are fully blended into the coconut milk

Add the chicken strips to the paste and turn to coat every piece well. Cover and refrigerate for at least 2 hours, ideally overnight, so the flavour goes all the way through. Meanwhile, soak the bamboo skewers in water for 30 minutes so they don't scorch on the grill.

• 600 g chicken strips
• 16–18 bamboo skewers

✅ C'est prêt quand : the chicken has sat in the marinade for at least 2 hours and looks evenly yellow-golden