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1
To make the sauce: Put the oil in a medium saucepan and set over high heat.
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2
When the oil is very hot and almost smoking, add the curry paste and sugar and cook, stirring, until fragrant, about 1 minute.
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3
Add the coconut milk and bring the mixture to a boil.
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4
Stir in the peanuts and soy sauce.
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5
Taste and adjust the seasoning.
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6
To make the marinade: Put the coriander and cumin seeds in a small skillet set over medium heat.
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7
Toast, shaking the pan occasionally, until lightly browned and fragrant.
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8
Remove from the heat, cool completely, and grind to a fine powder in a spice grinder.
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9
Put the shallots, peanuts, ground coriander and cumin in a blender.
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10
Blend until the mixture becomes a paste.
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11
Add the coconut milk, turmeric, sweetened condensed milk, palm sugar, nam pla, whiskey, and salt.
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12
Blend again until smooth and set the marinade aside in a shallow plate.
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13
Thread the chicken cubes onto the skewers, leaving 3 inches at the end.
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14
Dip and roll each skewer in the marinade and let sit while you start a charcoal or gas grill or broiler; the fire should be medium-hot, and the grill rack should be about 4 inches from the heat source.
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15
(You can also cover the meat and refrigerate it for up to a day.)
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16
Season the skewers with salt and pepper and grill or broil for 5 minutes per side, or until lightly browned all over and cooked through.
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17
Serve immediately with the peanut sauce.
