Wash chicken well and set aside. Now you have to slice them into half lengthways.
To make the marinade, dump into a food grinder the Thai red chillies, rice wine vinegar, salt, turmeric powder, bay leaf, coriander seeds, ginger paste, cane sugar and coconut milk. Rub well into chicken and set aside for an hour.
Meanwhile, make the sauce by plopping into a pan on low heat the coconut cream, peanut butter, soya sauce and bring to slight simmer. Just before taking off the heat, add in the sesame oil and then set aside.
Now heat up your grill. We're going to mount 2 pieces of chicken on each skewer. So do this by pricking through one end of a chicken slice and then pricking the alternate end (in sort of a S-shaped pattern). Alternate the chicken with fresh coconut. Grill for 10-12 minutes each side.
Take off grill, sprinkle the coriander leaves over and serve up immediately alongside the sauce.