(Thanks to Dean from https://www.foodworkscookeryschool.co.uk/)
First, make the paste. Gradually pound the ingredients together using a pestle and mortar, adding one by one, until smooth. Cut chicken into strips about 5cm x 2cm. Mix paste with the coconut milk, turmeric, condensed milk, palm sugar and white sugar, fish sauce and whisky, and work this marinade into the meat until absorbed. Put to one side for a few hours. For the sauce, puree chillies with salt and shallots. Season with vinegar and sugar to taste: the sauce should be sweet, sour, hot and salty. Thread 3 pieces of chicken onto each skewer, pushing down tightly. Repeat until all the chicken is used. Grill each skewer on a high heat, sprinkling the satays with and excess marinade as they cook. Serve with a bowl of sauce on the side.