In a medium bowl whisk together 1 cup coconut milk, 3 tbs soy sauce, 1 tbs brown sugar, 1 tbs lime juice, 1 tsp grated ginger, 2 minced garlic cloves, 1 tsp ground coriander, 1 tsp ground turmeric, 1 tbs vegetable oil, 1/2 tsp salt, and 1/4 tsp black pepper until combined.

Marinate

Add the chicken strips to the marinade, toss to coat thoroughly, cover and refrigerate for at least 30 minutes and up to 4 hours for deeper flavor. If short on time, 30 minutes will still impart good flavor.

Skewer the chicken

Soak bamboo skewers for 20–30 minutes to prevent burning. Thread 2–3 strips of marinated chicken onto each skewer, leaving a little space between pieces so heat circulates and they cook evenly. Discard remaining marinade or reserve a small portion for basting only if you boil it first to kill bacteria.

Cook

Preheat a grill, grill pan, or broiler to medium-high (around 400°F / 200°C). Oil the grill grates or pan lightly. Grill skewers 3–4 minutes per side, turning once, until nicely charred at the edges and the internal temperature reaches 165°F (74°C). If using a broiler, place skewers on an oven rack set 6 inches from the element and broil 3–4 minutes per side, watching carefully to avoid burning.

Rest

Remove skewers from heat and let rest 3–5 minutes so juices redistribute.

Peanut Sauce

Combine sauce ingredients

In a small saucepan or bowl, whisk together 1/2 cup peanut butter, 1/2 cup coconut milk, 1 tbs soy sauce, 1 tsp brown sugar, 1 tbs lime juice, 1/2 tsp red curry paste (or sambal) and 1/2 tsp fish sauce (optional).

Adjust texture and heat

Place saucepan over low heat and stir until smooth and slightly warmed, about 2–3 minutes. If sauce is too thick, whisk in water 1 tablespoon at a time (up to 2 tbs) until you reach a dipping-sauce consistency. Taste and adjust seasoning: add more lime for brightness, sugar for sweetness, or sambal for heat.

Finish

Transfer sauce to a serving bowl and garnish with chopped cilantro and crushed roasted peanuts.

To Serve

Arrange the rested chicken satay skewers on a platter with cucumber slices and steamed rice (or rice cakes). Serve the warm peanut sauce on the side with lime wedges for squeezing over the chicken.

Optionally sprinkle extra crushed peanuts and cilantro over the skewers before serving.