In a bowl, combine 2 tbs soy sauce, 1 tbs fresh lime juice, 1 tbs brown sugar, 1 tsp fish sauce, 1 tsp ground coriander, 1 tsp turmeric, minced garlic (3 cloves), grated fresh ginger (1 tsp), and 1 tbs vegetable oil. Whisk until sugar dissolves and mixture is homogeneous.

Marinate chicken

Place the sliced chicken into a resealable bag or shallow dish. Pour the marinade over the chicken, massage to coat evenly, remove excess air, and refrigerate for at least 30 minutes and up to 4 hours. If short on time, 15 minutes still imparts flavor.

Thread onto skewers

If using bamboo skewers, soak them in water for 30 minutes before threading to prevent burning. Thread 3–4 strips of marinated chicken onto each skewer, leaving a small gap between pieces so heat circulates.

Cooking the Chicken

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Lightly oil the grate or pan. Place the skewers on the grill and cook 3–4 minutes per side, turning once, until nicely charred at the edges and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). For thicker pieces, cook a bit longer, rotating to avoid burning. Alternatively, broil on high 4–6 minutes per side on a lined baking sheet, watching carefully.

Once cooked, transfer skewers to a plate and let rest 3–5 minutes before serving so juices redistribute.

Peanut Sauce

Combine ingredients

In a small saucepan over low heat, combine 1 cup peanut butter and 1 cup coconut milk. Stir until smooth and gently warmed.

Season and thin

Add 1 tbs soy sauce, 1 tbs lime juice, 1 tbs brown sugar, 1 tsp red curry paste, and 1 tsp fish sauce. Whisk to incorporate. If the sauce is too thick, whisk in the 2 tbs of water, 1 tablespoon at a time, until you reach a spoonable consistency.

Simmer briefly

Let the sauce cook on low for 2–3 minutes, stirring constantly so it doesn't stick or separate. Taste and adjust seasoning: add more lime for acidity, sugar for sweetness, or a pinch of salt if needed.

Garnish

Transfer sauce to a serving bowl and sprinkle with the 2 tbs chopped roasted peanuts and optional cilantro.

To Serve

Arrange the chicken satay skewers on a platter with steamed jasmine rice and cucumber ribbons or a simple salad. Serve the warm peanut sauce alongside in a small bowl and lime wedges on the side for squeezing.

Enjoy by dipping the chicken into the peanut sauce; leftovers keep refrigerated in separate containers (sauce up to 5 days, chicken up to 3 days). Reheat chicken gently to avoid drying (oven at 325°F / 160°C for 8–10 minutes or brief microwave).