In a large bowl, rehydrate the soy curls with some mushroom broth granules and enough hot water to cover the curls.

In another bowl, combine brown sugar, yellow curry paste, vegan fish sauce, kosher salt, vinegar, Coco Rico (or water), and coconut milk to make the marinade. Whisk everything together.

Prepare the peanut sauce by combining natural peanut butter, coconut milk, salt, red or yellow curry paste, brown sugar and lime juice in a pot and mix over low heat until everything is evenly mixed. Remove from heat and transfer to a container.

Strain the soy curls over a colander and squeeze as much liquid as you can out of it. Toss in the marinade and let sit for at least 30 minutes.

Soak the skewers in a bit of water for at least 10 minutes if cooking on the barbeque.

Thread the marinated soy curls onto the skewers.

To grill or griddle the skewers: Brush one side of the skewers with coconut milk, and place on the griddle/grill, coconut side down. Cook for about 3-4 minutes until browned.

Before turning to cook the other side, brush with coconut milk, then cook until the other side is browned.

To panfry (not skewered): Add about 2-3 tbsp of coconut milk to a large non-stick pan/wok and fry until it bubbles. Add 1-2 tbsp of vegetable oil to the pan, and add the soy curls. Cook for about 5 minutes, and then stir, mixing until you get fairly evenly caramelized and browned pieces of soy curl.

Serve satay with peanut sauce, extra crushed peanuts, and cilantro, with rice, fresh cucumber slices, and if you're feeling a little extra, with green papaya salad.