Soak 12 bamboo skewers in cold water for 30 minutes.
Step 2:
Heat the olive oil in a small frying pan and cook the shallot and chili for 3-4 minutes until softened.
Step 3:
Remove from the heat and add the soy sauce, sugar, lime juice, and curry paste. Put aside to cool.
Step 4:
Cut the chicken, sirloin steak, and pork tenderloin each into 4 strips. Put into a non-metallic bowl and pour over the marinade. Toss well and marinate covered for 1 hour at room temperature.
Step 5:
Making the peanut butter sauce: Heat the oil in a saucepan and cook the chili, garlic, and lemon grass for 2 minutes until softened.
Step 6:
Add peanut butter, coconut milk, lime juice, and sugar; simmer gently for 2-8 minutes until thickened and chili powder to taste. Be careful with the heat as it separates the sauce very easily. Keep warm.
Step 7:
Remove the strips of chicken and meat from the marinade and thread them onto the skewers. Discard marinate.
Step 8:
Grill on a barbecue over direct high heat for 6-8 minutes on both sides, turning once. Serve with warm peanut sauce.
