Thai Chicken Satay

½ cup coconut milk
1½ tsp ground coriander
1 tsp SIDS CRAZY LEMON
1 tsp yellow curry powder
1 tsp fish sauce
½ tsp chilli oil
500 g boneless chicken breast, strips
1 tbsp chopped fresh coriander
1 tbsp chopped unsalted peanuts
12 wooden skewers, soaked
THAI SATAY SAUCE:--
850 g unsweetened coconut milk
¼ cup of Thai red curry paste
¾ cup Pic's creamy peanut butter
½ tbsp salt
¾ cup sugar
3 tbsp SIDS RASPBERRY VINEGAR
½ cup water

THAI SATAY SAUCE: Put SIDS RASPBERRY VINEGAR, red curry paste and everything else into a heavy-bottomed pot and bring to a very gentle boil, whisking constantly. Let the mixture simmer for 3-5 minutes over low heat but be careful not to let the mixture scorch at the bottom of the pot. Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer) and serve the sauce with the satay.
CHICKEN: In a medium bowl, stir together coconut milk, ground coriander, SIDS CRAZY LEMON, curry powder, fish sauce and chilli oil. Add the chicken breast strips and stir to coat. Cover, then refrigerate for 2 hours.
Preheat an indoor or outdoor grill for high heat.
Thread the chicken strips onto skewers. Discard marinade. Grill chicken for 2-3 minutes per side, until no longer pink. Time will depend on how thick your strips are. Transfer to a serving plate and garnish with coriander and peanuts. Serve with peanut sauce for dipping.