Combine the purées, fish sauce and turmeric together and mix into a paste. Then rub the turkey thoroughly with the marinade. Allow to stand for ½ an hour then skewer onto bamboo
To make the satay sauce:
Pound the chilli and coriander in a mortar to make a paste. Add the peanut butter and combine. Stir in the remaining ingredients, and then transfer to a saucepan. Bring to the boil and simmer until thick. Season with fish sauce.Use straightaway. This sauce doesn’t keep too well, as it tends to set when it cools and will separate if reheated. It tastes so great, there probably won’t be any left over anyway.
BBQ or grill the satay sticks and the cover with the sauce.