Finely chop the Salted Peanuts (3 1/2 tablespoon) and Fresh Cilantro (1 1/2 tablespoon). Roughly chop the Lemongrass (1 stalk), Fresh Ginger (1 tablespoon). Deseed the Red Chili Pepper (1). Juice Lime (2) and zest one. Peel the Garlic (1 clove).
Dice the Chicken Breast (4) into 1.5 inch, or 3.5 centimeter cubes.
In a food processor, add Kaffir Lime Leaf (3), lemongrass, deseeded chili, garlic, Creamy Natural Peanut Butter (2/3 cup), Ground Turmeric (1 teaspoon), Coconut Milk (4/5 cup), Brown Sugar (1 1/2 tablespoon), ginger, lime juice, lime zest and Fish Sauce (1 tablespoon).
Blend to form a paste.
Pour half the sauce into a large bowl; add the chopped peanuts, coriander leaves and the diced chicken breasts. Mix well and leave to marinate for at least one hour.
Finely slice the Cucumber (1)) and chop Fresh Ginger (1 teaspoon). Toss in a bowl with Sesame Oil (2 teaspoon), Sweet Rice Vinegar (2 tablespoon), Rice Vinegar (2 tablespoon), Toasted White Sesame Seeds (1 teaspoon) and Salt and Pepper (to taste). Marinate for at least 5 minutes.
Thread 3 or 4 pieces of chicken onto wooden skewers, keeping them slightly spaced apart. Brush liberally with any remaining marinade.
Place under a hot grill, turning occasionally, for about 10-12 minutes until just cooked.
Meanwhile, slice 1/4 inch off of each end of the Lime (1) and cut it in half, lengthwise. Set one of the halves cut side-down on the cutting board, slice it at an angle, lengthwise to make lime wedges and set aside.
Serve immediately with Lime Wedge ( to taste) and the sesame-cucumber salad. Enjoy!