Soak 20 short bamboo skewers in a bowl of water.

Make the marinade: in a non-reactive mixing bowl, use a wooden spoon to combine the ground turmeric, coriander, lemongrass, salt, palm sugar, white pepper, fish sauce, light soy sauce, and coconut cream, then refrigerate until you’re ready to use.

To prepare the skewers: pierce the sharp end of the skewer through a strip of chicken lengthways, pulling it to the end of the skewer, then pierce another strip of chicken, pulling it up against the first piece, then repeat. You may need 3-4 pieces of chicken per bamboo skewer; just make sure you leave enough room to hold the skewer at the end.

Lay the skewers out flat on a shallow ceramic or glass rectangular casserole dish; several layers are okay. Pour the marinade over the skewers so that they are soaking in it, turning the skewers to ensure every part is covered in marinade. Cover with cling wrap and refrigerate for a minimum of 30 minutes, but anytime up to 2 hours is fine.

While the skewers are marinating, you can make the Thai peanut satay sauce recipe.

To grill the skewers: heat a griddle pan over high heat, lay out a row of skewers, separating them so they’re not touching, then dip a pastry brush into the leftover marinade and generously baste the top of each chicken skewer, starting with the first skewer you laid down and turning each one as you go.

When you reach the end of the row of skewers, repeat. By the time you’re finished, they should be ready. Slide a piece of chicken off a skewer to make sure. As the chicken strips are thin and the skewers are small, they should only take a few minutes to cook. If they’re not ready, baste and turn one more time.

Remove the first batch of skewers, transfer them to a baking tray, cover with foil to keep warm, and repeat with the next batch until you’ve done all the skewers.

Serve the skewers on a large sharing plate with individual bowls of Thai peanut satay sauce and cucumber relish.