¼ cup coconut milk
3 Tbsp soy sauce, divided use
2½ tsp curry powder
1½ tsp turmeric
3 cloves garlic, minced
1⅓ Tbsp grated ginger, divided use
1⅔ Tbsp brown sugar, divided use
½ Tbsp fish sauce
Zest of one lime
2 lbs boneless, skinless chicken thighs
3 Tbsp peanut butter
1 Tbsp fresh lime juice
2 tsp chili garlic sauce
1 Tbsp canola oil
Kosher salt and black pepper
Make the marinade by combining coconut milk, 2 Tbsp soy sauce, curry powder, turmeric, garlic, 1 Tbsp ginger, 1 Tbsp brown sugar, fish sauce and lime zest in a medium bowl. Slice chicken into 1-inch segments and transfer to a large bowl. Add marinade and toss to coat; cover and chill at least 2 hours, or overnight.
Make a peanut sauce by stirring together peanut butter, 1 Tbsp soy sauce, lime juice, ⅔ Tbsp brown sugar, chili garlic sauce and ⅓ Tbsp ginger in a small bowl. Whisk in 2-3 Tbsp water until desired consistency is reached; set aside.
Preheat grill to medium-high heat. Transfer chicken to a plate, discarding excess marinade. Thread chicken onto skewers. Brush with canola oil and season with salt and pepper. Grill skewers, turning occasionally, about 12-15 minutes. Serve with peanut sauce.