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In a bowl, add the peanut butter, soy sauce, honey, red curry paste, grated garlic, curry powder, lime and a pinch of salt. Mix it using a whisk until fully combined and you have smooth thick sauce.
Chop the chicken into chunks and place into a bowl, add ¼ of the sauce, coat the chicken and leave to marinate for at least an hour for the most flavour (or you can use it straight away).
Get the chicken chunks onto a skewer, heat the oil in a pan and cook the chicken until slightly charred and cooked through (about 8 minutes). Remove from the heat and leave to rest.
In a separate pan add the remaining sauce, with the coconut milk, and mix until combined. Simmer on a low heat for 2 minutes.
Serve the chicken satay over a bed of rice, drizzle over the sauce, garnish with some fresh coriander and enjoy. Lovely
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