2 lbs. boneless skinless chicken breast, sliced into strips
2 Tbsp. fish sauce
1½ Tbsp. minced garlic
2½ tsp. soy sauce
2½ tsp sugar
¼ tsp. white pepper
½ tsp. turmeric powder
½ tsp. coriander
¼ tsp. cayenne pepper
2 tsp. Masaman curry paste
1/3 cup coconut milk

  • Marinate meat for at least 30 minutes in the refrigerator

1 tsp. Masaman curry paste
2 Tbsp. fish sauce
3 Tbsp. tamarind juice
3 Tbsp. peanut butter
1½ Tbsp. sugar
1 tsp. paprikia
½ tsp. garlic powder
2 cups coconut milk
1/2 cup crushed peanutes

  • Mix all ingredients and cook until thickened, about 10-15 minutes

Source: https://rasamalaysia.com/thai-chicken-sate-with-peanut-sauce/2/