In a bowl combine 3 tablespoons soy sauce, 4 tablespoons coconut milk, 1 tablespoon brown sugar, 1 tablespoon fresh lime juice, 3 minced garlic cloves, 1 teaspoon grated ginger, 1 teaspoon ground coriander, 1 teaspoon turmeric (optional), 1 tablespoon vegetable oil, 1 teaspoon salt and 1/2 teaspoon black pepper. Whisk until sugar dissolves and ingredients are well incorporated.

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. If short on time, 20–30 minutes still infuses good flavor.

Assemble skewers

Thread 3–4 strips of marinated chicken onto each soaked skewer, leaving a small gap between pieces so heat circulates and they cook evenly.

Cook

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates or pan lightly. Grill the skewers 3–4 minutes per side (6–8 minutes total) until nicely charred at the edges and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If broiling or pan-searing, cook similarly and turn once halfway through.

Rest

Transfer cooked skewers to a plate, tent loosely with foil and let rest 5 minutes to allow juices to redistribute.

Season to finish

Sprinkle a pinch more salt or squeeze a little lime over the skewers before serving if desired.

Peanut Dipping Sauce

Combine base

In a small saucepan or mixing bowl, whisk together 3/4 cup creamy peanut butter, 1/2 cup coconut milk (or water for a lighter sauce), 2 tablespoons soy sauce, 1 tablespoon brown sugar, 1 tablespoon fresh lime juice and 1 teaspoon rice vinegar until smooth.

Add aromatics and heat

Stir in 1 minced garlic clove, 1/2 teaspoon grated ginger, 1/2 teaspoon chili paste (or to taste) and 1/2 teaspoon fish sauce if using. If using a saucepan, warm over low heat, stirring constantly, just until the sauce becomes shiny and pourable—do not boil. If using a bowl, microwave in 10–15 second bursts, stirring between, until warm and smooth.

Adjust consistency

If the sauce is too thick, whisk in up to 2 tablespoons warm water (a teaspoon at a time) until you reach a dipping consistency. Taste and adjust: more lime for brightness, soy or fish sauce for saltiness, sugar for sweetness, or chili for heat.

Finish and garnish

Transfer sauce to a serving bowl and sprinkle with 2 tablespoons toasted crushed peanuts and 1 tablespoon chopped cilantro if desired. Keep warm or at room temperature for serving.

To Serve

Arrange chicken satay skewers on a platter with a bowl of peanut dipping sauce, lime wedges and cucumber slices or a simple salad. Serve immediately while skewers are warm.