In a large bowl, combine half of the coconut milk with the coriander, turmeric and nutmeg. Add the chicken and allow to marinate for at least 30 minutes.
To finish peanut sauce: Drain the marinade from the chicken.
In a small pot, add the drained marinade and curry paste.
Bring to the boil until it starts to thicken, reduce heat slightly and add the remaining sauce ingredients and gently boil uncovered until thickened (should coat the back of a spoon nicely). Set aside.
Meanwhile, heat a griddle pan and grill the marinated chicken pieces until nicely charred and cooked through, should take 2 minutes a side.To serve:
Fill the wraps with julienned veggies, grilled chicken and satay sauce. Delish!
Recipe by Carey Erasmus (@bitsofcarey). Published in Crush Online magazine Issue 24.