In a large mixing bowl, thoroughy combine yellow curry paste, turmeric, sugar, flavor seasoning, coconut milk, water, and salt. Submerge the chicken fillets, ensuring each piece is coated. Let the chicken marinate for at least 12 hours in the refrigerator to allow the flavors to deeply infuse the meat.

30 minutes before you’re ready to grill, immerse your bamboo skewers in water. This is crucial to stop them from burning on the grill.

Once the chicken has marinated and the skewers are soaked, thread the chicken onto skewers.

Fire up the grill or stove top to medium-high heat. You want it hot enough to sear the chicken, but not to burn. Lay the skewers on the grill and cook for about 2 to 3 minutes per side, flipping regularly. The chicken is done when it’s firm to the touch, has an internal temperature of 165°F (74°C), and the juices run clear.

Roast the peanuts and gently crush them with a mortar and pestle.

Blend together the garlic and shallots.

Place a saucepan over medium heat and add oil. Add the mixed garlic and shallots and cook until fragrant.

Add massaman curry paste and cook for approx 2 minutes.

Stir in the coconut milk, flavor seasoning, tamarind sauce, palm sugar, and salt. Cook until palm sugar is dissolved, and the mixture comes back to a boil.

Add crushed peanuts and continue to cook for a minute or two before removing from heat.