To make the chicken skewers, place all ingredients, except chicken and coconut milk, into a mortar and pestle and pound until a thick paste forms. Spoon the paste into a large bowl and add coconut milk and chicken. Mix to coat well and marinate for 1-2 hours or overnight.
Meanwhile, to make the Cucumber Relish, place vinegar and sugar into a small saucepan, place over medium heat and stir until sugar dissolves. Remove from heat and cool. Once cool, pour into a bowl, add the cucumber shallots and chilli. Stir to combine.
To make the Peanut Sauce, combine red curry paste and coconut cream together in a saucepan. Add sugar and salt to taste and add ground peanuts. Bring to the boil over low heat and once the sugar has dissolved, pour into a small serving bowl.
Once marinated, thread chicken onto the wooden skewers and pour the remaining sauce into a saucepan and bring to the boil. Heat a glug of vegetable oil in a frypan and cook the chicken over medium heat, occasionally spooning over a little marinate sauce over the top. Once cooled, serve with Cucumber Relish and Peanut Sauce.
Recipe and Photography by Emily Godfry of Adeline and Lumiere