Toast coriander and cumin seeds in a dry pan until fragrant, about 2 minutes. Grind to a fine powder using a mortar and pestle

Prepare the marinade by combining lemongrass, galangal, kaffir lime leaves, curry paste, 2 tablespoons coconut aminos, 100ml coconut milk, garlic, half the shallots, ground spices, and turmeric in a food processor. Blend until smooth

Divide marinade into two bowls. Place beef cubes in one bowl and prawns in the other. Mix well to coat evenly. Cover and refrigerate for at least 2 hours, preferably overnight

For the satay sauce, heat 1 tablespoon coconut oil in a saucepan. Sauté remaining shallots until golden. Add remaining coconut milk, almond butter, honey, lime juice, and remaining coconut aminos. Simmer gently for 10 minutes, stirring frequently

Thread marinated beef onto skewers, 3-4 pieces per skewer. Thread prawns onto separate skewers, 2 per skewer. Brush with coconut oil

Preheat grill or grill pan to high heat. Grill beef skewers for 2-3 minutes per side for medium-rare. Grill prawn skewers for 2 minutes per side until pink and cooked through