Trim excess fat from the chicken thighs and slice into 3/4-inch wide strips, about 1.5–2 inches long. You should get roughly 12–16 strips from 1 lb depending on size.

Make marinade

In a bowl combine 2 tbs light soy sauce, 3 tbs coconut milk, 1 tbs brown sugar, 1 tbs minced lemongrass, 2 minced garlic cloves, 1 tsp grated ginger, 1 tsp turmeric powder, 1 tsp ground coriander, 1 tbs vegetable oil, 1 tsp salt and 1 tsp black pepper. Whisk until sugar dissolves and mixture is uniform.

Marinate chicken

Add the chicken strips to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours. If you marinate longer than 2 hours, check seasoning and adjust salt before cooking.

Assemble skewers

Thread 2–3 strips of marinated chicken onto each soaked skewer, leaving a small gap between pieces for even cooking. Arrange skewers on a plate or sheet pan.

Cook satay

Heat a grill pan or outdoor grill to medium-high (about 400°F / 200°C). Lightly oil the grates or pan. Grill skewers 2–3 minutes per side, flipping once or twice, until nicely charred at edges and internal temperature reaches 165°F (74°C). Total cook time ~6–8 minutes depending on thickness. If pan-frying, cook over medium-high heat and reduce heat if excess smoking occurs.

Finish

Transfer cooked skewers to a plate and loosely tent with foil for 3–5 minutes to rest. Sprinkle with chopped cilantro if using and serve with lime wedges.

Peanut Sauce

Combine ingredients

In a small saucepan over low heat, whisk together 3 tbs creamy peanut butter and 1 cup coconut milk until smooth.

Season and simmer

Add 1 tsp red curry paste, 1 tbs soy sauce, 1 tbs brown sugar, 1 tbs fresh lime juice, 1 tsp fish sauce (optional), and 1 tsp chili flakes or sriracha. Stir and gently simmer for 3–4 minutes, stirring frequently to prevent sticking. If the sauce is too thick, whisk in up to 2 tbs water, one tablespoon at a time, until desired consistency is reached.

Adjust and finish

Taste and adjust seasoning with 1/4 tsp salt, more lime juice for brightness, or more sugar for sweetness. Remove from heat and stir in 2 tbs crushed roasted peanuts for texture.

Keep warm

Keep the sauce warm on the lowest heat or transfer to a small serving bowl. If it thickens as it cools, whisk in a teaspoon of warm water to loosen before serving.

Serve & Finish

Arrange chicken satay skewers on a platter with cucumber ribbons and pickled red onion alongside the warm peanut sauce. Offer lime wedges for squeezing over the satay. Garnish the sauce with a sprinkle of crushed peanuts and a few cilantro leaves.

Serve immediately while skewers are warm. Leftover skewers keep well refrigerated for up to 3 days; reheat gently to avoid drying.