Satay Chicken

Instructions

1. Prepare the marinade
   In a large bowl, combine 2 tablespoons vegetable oil, soy sauce, lime juice, brown sugar, half of the minced garlic, half of the grated ginger, ground coriander, and turmeric. Mix well until the sugar dissolves.
2. Marinate the chicken
   Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours for deeper flavor.
3. Make the peanut sauce
   In a medium saucepan over medium heat, add 1 tablespoon vegetable oil, the remaining garlic and ginger. Sauté for 1 minute until fragrant. Add red curry paste and cook for another minute. Stir in peanut butter, coconut milk, and fish sauce. Simmer gently for 5 minutes, stirring frequently to prevent burning. If the sauce is too thick, add water, 1 tablespoon at a time, until desired consistency is reached.
4. Skewer the chicken
   Thread the marinated chicken pieces onto the pre-soaked wooden skewers, leaving a small space between each piece to ensure even cooking. Each skewer should have 4-5 pieces of chicken.
5. Grill the chicken
   Preheat a grill or grill pan to medium-high heat. Brush the grates with oil to prevent sticking. Place the skewers on the grill and cook for 3-4 minutes per side, or until the chicken is fully cooked and has nice grill marks. The internal temperature should reach 165°F (74°C).
6. Serve with peanut sauce
   Transfer the grilled satay skewers to a serving platter. Pour some peanut sauce into a bowl for dipping. Garnish with chopped cilantro and crushed peanuts if desired. Serve immediately with lime wedges on the side.