Served with steamed jasmine rice and sesame cucumber salad.
Cut the chicken into 1/2 inch thick strips.
Mix chicken with oyster sauce, tumeric, 1 tbsp sugar and coconut milk. Allow chicken to marinade for at least an hour.
About 25 minutes before serving, start the rice: rinse the jasmine rice, then bring it to a boil with the water and a pinch of salt. Cover, simmer on low for 15 minutes, then turn off the heat and keep covered until serving.
Optionally, you can skewer the meat with wooden skewers.
Make the cucumber salad: thinly slice the cucumber, toss with the rice vinegar, sesame oil and a pinch each of salt and sugar, and chill until serving.
Grill chicken until cooked through.
Mix peanut butter, 1 tbsp sugar and curry paste together in a small saucepan. Add enough water to thin to a thick sauce.
Cook for 1-2 min stirring frequently.
Serve chicken with peanut sauce for dipping.