Place the coconut milk, ginger, garlic, honey, soy sauce, lime zest and juice, curry powder and peanut butter into the small bowl of a food processor and whizz until well combined.
Cut each chicken breast into 4 strips.
Add the chicken into a bowl and pour over the satay mixture.
Cover the bowl and marinate in the fridge for at least 2 hours.
Place 12 skewers in a sink of cold water.
When you are ready to cook the chicken thread it onto the skewers.
Heat a large non-stick frying pan over medium heat.
Add the oil and cook the skewers, in batches, for ⅔ minutes each side or until cooked through.