For 2 to 4 servings:
500g chicken breast, cut into chunks
30g red curry paste
30ml oyster sauce
10g coriander powder
10g fennel powder
10g cumin powder
5 shallots
3 cloves garlic
1 slice galangal, also known as blue ginger
50g palm sugar
50ml oil
50ml lemon juice
Sea salt
For the satay sauce
5 sticks lemongrass, white part only
450ml chicken stock or water
50g Thai Panang curry paste
50g palm sugar
80g peanut butter
5 dried chilli
5 cloves garlic, coarsely chopped
5 shallots, sliced
1 slice galangal
Kaffir lime leaves
Peanut oil