Combine Five Tastes Curry Paste Shot, peanut butter and coconut milk in a small saucepan, heat gently stirring until just combined. Remove from heat and reserve half for serving.
Thread each chicken tenderloin onto a wooden satay skewer. Spoon or brush satay sauce over chicken.
Cook chicken on a preheated chargrill pan for 1-2 minutes on each side. Transfer to a baking paper lined oven tray and finish cooking in preheated oven at 200°C for 10 minutes.
Serve sprinkled with chilli flakes and remaining satay sauce.