Satay with Peanut Sauce

Instructions

1. Prepare the marinade
   In a large bowl, combine coconut milk, soy sauce, brown sugar, minced garlic, lemongrass, ground coriander, and turmeric. Stir well until the sugar dissolves and all ingredients are thoroughly mixed.
2. Marinate the meat
   Add the chicken strips to the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 30 minutes, or ideally 2-4 hours for more flavor development.
3. Make the peanut sauce
   In a medium saucepan over medium heat, combine peanut butter, coconut milk, lime juice, and sriracha. Stir continuously until the mixture is smooth and slightly thickened, about 5 minutes. If the sauce is too thick, add a tablespoon of water at a time until desired consistency is reached. Remove from heat and set aside.
4. Prepare for grilling
   Preheat your grill to medium-high heat. Thread the marinated chicken onto the soaked bamboo skewers, folding longer pieces back and forth if necessary. Leave a small space at the bottom of each skewer for handling.
5. Grill the satay
   Place the skewers on the preheated grill and cook for 3-4 minutes per side, or until the chicken is fully cooked and has nice grill marks. Be careful not to overcook as the chicken can become dry.
6. Serve
   Arrange the grilled satay on a serving platter with a bowl of warm peanut sauce for dipping. Garnish with lime wedges and chopped cilantro if desired. Serve immediately while hot.