Mix all of the marinade ingredients together apart from the chicken.
Set half of this to one side for later. Add the chicken to the rest and leave to marinade in the fridge for at least 2 hours.
Remove from the fridge and thread the chicken on to skewers.
Discard the used marinade in that bowl if there is any left at the bottom (keep the second half that you'd left unused in the fridge!)
Put the skewers on the grill pan, under a hot grill and cook for about 10 - 15 minutes, turning regularly, until starting to blacken at the edges slightly.
Whilst the chicken is cooking, put the reserved marinade into a small pan and allow it to bubble over a high heat for 5 minutes to reduce slightly and become thicker and syrupy.
Add the coconut milk and peanut butters to the sauce and continue to cook for 5 - 10 minutes until thick and delicious.
Serve the skewers and sauce together sprinkled with chopped spring onions and roasted peanuts.
Prep time: 10 minutes
Cook time: 20 minutes
2 Cloves garlic, peeled and crushed (marinade)
1 tsp Fresh ginger, peeled and grated (marinade)
2 tbsp Dark soy sauce (marinade)
3 tbsp Runny honey (marinade)
3 tbsp Sesame oil (marinade)
3 tbsp Medium curry power (marinade)
800 g Boneless, skinless, chicken thighs (marinade)
300 ml Coconut milk (sauce)
100 g Crunchy peanut butter (sauce)
100 g Smooth peanut butter (sauce)
60 g Spring onions, trimmed and chopped (garnish)
50 g Dry roasted peanuts