• Prepare the Marinade: In a large bowl, combine coconut milk, curry powder, fish sauce, brown sugar, turmeric, ground coriander, cumin, garlic, lemongrass, and vegetable oil. Mix well to create a smooth marinade. Add the chicken strips, ensuring they are well-coated. Cover and refrigerate for at least 2 hours or overnight for maximum flavor.
• Skewer the Chicken: Remove the marinated chicken from the refrigerator. Thread the chicken strips onto the soaked bamboo skewers. Preheat your grill or grill pan over medium-high heat. Brush the grill with oil to prevent sticking.
• Grill the Satay: Place the skewers on the grill and cook for 3-4 minutes on each side until the chicken is cooked through and has a nice char. Turn occasionally to ensure even cooking. While the chicken is grilling, prepare the peanut sauce.
• Prepare the Peanut Sauce: In a small saucepan, combine coconut milk, peanut butter, soy sauce, brown sugar, red curry paste, lime juice, and fish sauce. Cook over medium heat, stirring continuously until the sauce is smooth and slightly thickened. Adjust the seasoning to taste.
• Serve the Satay: Arrange the grilled chicken satay on a platter and serve with the peanut sauce on the side. Garnish with fresh cilantro and lime wedges for an extra burst of flavor. Enjoy your Thai Chicken Satay with jasmine rice or cucumber salad.

For the Peanut Sauce:

• Mix Ingredients: In a saucepan, combine coconut milk, peanut butter, soy sauce, brown sugar, lime juice, curry powder, and red pepper flakes. Cook over medium heat, stirring constantly until smooth and heated through.

For the Cucumber Salad:

• Combine Ingredients:In a bowl, mix together the sliced cucumber, red onion, rice vinegar, sugar, and salt. Let it sit for at least 10 minutes to marinate. Stir in the chopped cilantro just before serving.