• Soak skewers for 2 hours in water.
• In a mixing bowl combine cubed chicken with 1/4 cup of coconut milk, curry powder, curry paste, sugar, salt and then set aside for at least 30 minutes, or up to overnight.
• Thread the marinated pieces of chicken onto skewers- about 4 to 5 pieces each wooden stick. Don't overcrowd, leave a little room between each pieces for the heat to get all over the pieces.
• Heat 1-2 tbsp oil in a skillet or grilling pan or large non stick pan over medium high heat. Cook skewers in batches for 3-5 minutes on each side until slightly charred, evenly cooked and golden.

Peanut Sauce

• Place water, coconut milk, soy sauce, vinegar, peanut butter, curry paste in a saucepan over medium low heat.Stir to combine, allow to simmer, stirring every now and then, for no more than 5 minutes.
• The consistency should be a thick yet pourable. Leftover should be transferred to a cover glass jar and stored in the fridge and use within a week.
• Pour the sauce into a small serving bowl. Garnish the sauce with some chopped peanuts.
• Stack the satay skewers onto a platter, garnish with with remaining peanuts, cilantro. Serve with lime, cucumber and sauce on the side for dipping.