In a large bowl, combine curry powder, turmeric powder, ground coriander, ground cumin, white pepper, palm sugar, fish sauce, coconut milk, minced lemongrass, minced galangal, and minced garlic. Mix well.
Add chicken strips to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 30 minutes, or preferably 2-4 hours.
Thread the marinated chicken onto the soaked wooden skewers.
In a food processor, blend roasted peanuts until a coarse paste forms.
Heat a pot over medium heat. Add red curry paste and stir-fry until fragrant. Pour in coconut milk and bring to a simmer.
Add the blended peanuts, palm sugar, fish sauce, and tamarind paste to the pot. Stir well. Add water gradually until the sauce reaches desired consistency. Simmer for 5-7 minutes, stirring occasionally, until thickened. Set aside.
Preheat a grill or grill pan to medium-high heat. Grill the chicken skewers for 3-4 minutes per side, or until cooked through and slightly charred.
Serve the hot chicken satay skewers immediately with the warm peanut sauce.
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