Chicken Satay with Peanut Sauce

A recipe we saved from Damn Delicious, by Chungah Rhee. The full recipe, with their photos and notes, is on their site.

Serves 6 · Time about 3 hours, mostly marinating

1/4 cup coconut milk
2 tablespoons reduced-sodium soy sauce
2 1/2 teaspoons yellow curry powder
1 1/2 teaspoons turmeric
3 cloves garlic, minced
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
Peanut sauce: 3 tablespoons creamy peanut butter, 1 tablespoon reduced-sodium soy sauce, 1 tablespoon lime juice, 2 teaspoons brown sugar, 2 teaspoons chili garlic sauce, 1 teaspoon grated ginger

Mix the coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, sugar and fish sauce, and marinate the chicken in it for at least 2 hours.
Thread the chicken onto skewers, brush with oil and season.
Grill over medium-high, turning, until cooked through, 12 to 15 minutes.
Whisk the peanut sauce ingredients with a few tablespoons of warm water and serve alongside.