If using chicken: trim fat and slice into 1/2-inch wide strips about 2–3 inches long so they fold easily onto skewers. If using tofu: press block for 20–30 minutes, then cut into 3/4-inch thick rectangles.

Make marinade

In a bowl, whisk together coconut milk, soy sauce, brown sugar, lime juice, red curry paste, ground coriander, turmeric, minced garlic, vegetable oil, salt, and pepper until smooth.

Marinate

Add the chicken or tofu pieces to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours (up to overnight).

Skewer

If using bamboo skewers, soak them in water for 30 minutes before using to prevent burning. Thread 2–3 pieces of chicken or 2 pieces of tofu per skewer, leaving a small gap between pieces for even heat circulation. Reserve any leftover marinade for basting (discard if raw chicken juices have contaminated it).

Preheat grill or pan

Preheat an outdoor grill or grill pan to medium-high heat (about 400°F / 200°C). Lightly oil the grates or pan.

Grill

Grill skewers 3–4 minutes per side for chicken (total 8–10 minutes) until internal temperature reaches 165°F (74°C) and edges are charred in places. For tofu, grill 2–3 minutes per side until marked and heated through. Baste once or twice during cooking with reserved marinade (if safe) or a little coconut milk mixed with soy.

Peanut Sauce

Combine peanut butter, coconut milk, soy sauce, brown sugar, lime juice, fish sauce (if using), and sriracha (if using) in a small saucepan or bowl.

Heat gently over low heat, whisking until smooth and slightly loosened. If sauce is too thick, stir in water 1 tablespoon at a time until you reach a dipping consistency (about 2 tablespoons). Taste and adjust: more lime for brightness, more sugar for sweetness, or more soy/fish sauce for saltiness.

Keep warm until serving. If making ahead, rehydrate with a splash of hot water and whisk before serving.

Cucumber Salad (Acar)

In a small bowl, whisk rice vinegar, sugar, and salt until dissolved.

Add sliced cucumber and red onion and toss to coat. Sprinkle chili flakes if using. Let sit at room temperature for at least 10 minutes to allow flavors to mellow; chill if preparing ahead.

Garnish & Serve

Arrange grilled satay skewers on a platter. Spoon warm peanut sauce into a small bowl for dipping.

Serve cucumber salad alongside skewers. Garnish with crushed roasted peanuts, cilantro leaves, and lime wedges. Squeeze lime over skewers just before eating.