8 boneless chicken thighs, skin off
½ cup packed coriander
2 cloves garlic, crushed
½ teaspoon each curry powder, ground turmeric and coriander
1 tablespoon fish sauce
2 tablespoons condensed milk
2 tablespoons coconut cream
½ teaspoon sea salt
¾ cup roasted, salted peanuts, finely chopped
Marinade: Place all the ingredients in a food processor and process until smooth. Pour over the chicken and turn to coat well. Cover and marinate in the fridge for up to 4 hours. Take out half an hour before cooking.
Cook over a medium heat on a preheated, lightly greased barbecue until golden and fully cooked through.
Thread each piece of chicken onto 2 wooden skewers then press into the chopped peanuts. Serve with lime wedges.