• 1/4 cup coconut milk
• 2 tablespoons soy sauce
• 2-1/2 teaspoons yellow curry powder
• 1-1/2 teaspoons turmeric
• 3 cloves minced garlic
• 1 tablespoon freshly grated ginger
• 1 tablespoon brown sugar
• 1 tablespoon fish sauce
• 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
• 1 tablespoon canola oil
• Kosher salt and freshly ground black pepper, to taste

• 3 tablespoons creamy peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon freshly squeezed lime juice
• 2 teaspoons brown sugar
• 2 teaspoons chili garlic sauce, or more, to taste
• 1 teaspoon freshly grated ginger

1. In a medium mixing bowl, add the coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar, and fish sauce, stirring to combine.
2. In a large bowl, combine chicken and coconut milk mixture. Cover and marinate in the refrigerator for at least 2 hours, or overnight, mixing occasionally to keep chicken coated.
3. When ready to cook, preheat grill or indoor grill pan to medium high heat.
4. Thread chicken onto skewers, brush with canola oil, and sprinkle with salt and pepper, to taste. Discard marinade.
5. Grill chicken, turning occasionally, until cooked through, about 12 to 15 minutes.
6. Serve immediately with peanut sauce.

In a small bowl, whisk together the peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce, and ginger, adding 2 to 3 tablespoons of water, as needed, to reach desired consistency.