Tests:

bumped up the peanut butter, skipped the red onion, only used 1tsp yellow curry powder for a double batch. Was good, still pretty spicy. Maybe try less ginger and garlic. Couldn't taste the tamarind concentrate, maybe add more?

Removed the lime juice.

Might not even need the tamarind.

Blender Method

Add all ingredients to blender jar and blend until smooth, about 1 minute depending on your blender. Can be tricky due to the small liquid volume, works better if doubling the recipe.

By Hand

Grate the garlic and ginger with a microplane.

Add the grated garlic and ginger to a bowl and stir in the the rest of the ingredients until well combined.

Instructions

Salt the meat (about 5g/1tsp per pound), allow to sit for 10 min

Add half the sauce, toss to coat and marinate for 20-30 min in the fridge.

Heat the grill on high. Grill the chicken thighs on medium heat for 5 minutes per side OR cook in the oven under a high broiler for 5 min per side until cooked through and beginning to char.

Rest for a couple of minutes before brushing on some of the reserved marinade.

Slightly modified, based on the aromatic curry marinade from this video:

https://www.youtube.com/watch?v=a34svWWhVUk

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