To begin, prepare the marinade. In a large bowl, combine minced garlic, grated ginger, soy sauce, fish sauce, oyster sauce, sugar, turmeric powder, ground coriander, and coconut milk. Stir until the mixture is smooth and well blended. This combination of ingredients ensures the pork absorbs a range of traditional Thai flavours.

Add the pork strips to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight, for the flavours to fully infuse into the pork. This step enhances the depth of flavour in the grilled pork.

While the pork is marinating, prepare the peanut sauce. In a small saucepan, heat 1 tablespoon of red curry paste over medium heat until fragrant. Add the coconut milk and stir to combine. Slowly incorporate the ground peanuts, sugar, fish sauce, tamarind paste, and lime juice, stirring frequently. Simmer for about 5-7 minutes until the sauce thickens slightly, then set it aside to cool.

Once the pork has marinated, remove it from the refrigerator. Preheat your grill to medium-high heat (approximately 200°C/400°F). If you are using an oven, preheat to the same temperature and prepare a grilling rack for the skewers.

Thread the marinated pork onto the soaked wooden skewers, leaving a little space between each piece to ensure even cooking. Make sure the pork strips are not too tightly packed, as this allows the heat to cook the meat evenly and prevents burning.

Place the skewers on the grill or grilling rack. Cook for 3-4 minutes on each side, basting occasionally with extra marinade. Grill until the pork is cooked through and slightly charred, with a golden-brown colour and juicy texture. If using an oven, grill under the broiler, flipping halfway through.

While the pork is grilling, give the peanut sauce a final stir and adjust the seasoning with extra lime juice or fish sauce if needed. A well-balanced peanut sauce should have a hint of sweetness, tanginess, and saltiness.

Once the pork skewers are ready, serve them hot with a side of peanut sauce. Garnish with chopped cilantro, and for an authentic touch, serve alongside cucumber relish (ajat) or jasmine rice. The charred, flavourful pork paired with the rich and creamy peanut sauce creates a delicious contrast of textures and flavours.