• If grilling over a charcoal barbecue or open flame, soak bamboo skewers in water for at least 2 hours beforehand to prevent burning.

Thai Chicken Satay Skewers:

• In a mixing bowl, combine the chicken thigh pieces with curry powder, sugar, red curry paste, salt, and 1/4 cup of coconut milk. Mix well until the chicken is evenly coated. Cover and marinate for a minimum of 20 minutes—or overnight in the refrigerator for deeper flavor infusion.
• Thread the marinated chicken onto the skewers, using 4 to 5 pieces per skewer.
• Heat 1.5 tablespoons of oil in a large non-stick skillet over medium-high heat. Cook the skewers in batches, turning occasionally, for about 3 minutes per side until they are beautifully golden and cooked through.

Thai Peanut Sauce:

• In a medium saucepan, combine the remaining coconut milk with all the peanut sauce ingredients: peanut butter, red curry paste, sugar, dark soy sauce, salt, cider vinegar, and water. Stir thoroughly to blend.
• Place over medium-low heat and simmer gently for 5 minutes, stirring occasionally to avoid sticking. Adjust the sauce consistency with a splash of water if needed—it should be thick but pourable. Cover the saucepan and keep the sauce warm while the skewers cook.

Serving:

• Pour the peanut sauce into a bowl and top with a sprinkle of crushed peanuts. You may also stir some through the sauce for extra crunch.
• Arrange the satay skewers on a serving platter. Sprinkle over the remaining chopped peanuts, fresh coriander leaves, and thin slices of red chili if using. Serve with lime wedges on the side for added brightness. Complement with Jasmine rice or Thai fried rice to make a complete and satisfying meal.