Cut the meat into thin strips and then put into a large bowl with the sesame oil and soy sauce overnight if possible or for a couple of hours refrigerated.
Place a saucepan over a low heat and combine together the coconut cream, red thai curry paste and cook for 4 Minutes until combined and hot.
Add the fish sauce, palm sugar, prices spices thaitalian tingler chilli jam, tamarind paste and chopped peanuts, cook for a further 5 Minutes. Now add the coconut milk and stir well.
Thread the marinated meat onto the soaked skewers, heat the grill to high and place the skewers on a wire rack or baking tray.
Brush on some of the peanut mixture prior to grilling and cook on each side for around 5 Minutes until golden brown.
Serve the skewers with the satay dipping sauce.