1. In a bowl, whisk together coconut milk, ground coriander, ground cumin, turmeric, soy sauce (or fish sauce), brown sugar, garlic, and ginger to create the marinade.

2. Slice chicken into thin strips and place in a bowl or zip-top bag. Add the marinade and toss to coat. Cover and refrigerate for at least 1 hour or overnight.

3. If using wooden skewers, soak them in water for 30 minutes to prevent burning.

4. Thread marinated chicken onto soaked skewers, keeping the strips flat and even.

5. Preheat grill or grill pan to medium-high heat and lightly oil the surface.

6. Grill chicken skewers for 3–4 minutes per side, or until fully cooked and nicely charred. Internal temperature should reach 165°F (75°C).

7. While chicken cooks, prepare peanut sauce by combining peanut butter, red curry paste, lime juice, soy sauce, brown sugar or honey, and water in a saucepan over low heat. Stir until smooth and warmed. Add extra water to thin, if needed.

8. Serve grilled chicken with warm peanut sauce, garnished with chopped peanuts, herbs, or cucumber salad if desired.