Thai Chicken Skewers

Instructions

1. Prepare the marinade
   In a large bowl, combine 3 tbsp coconut milk, soy sauce, fish sauce, curry powder, minced garlic, brown sugar, and 1 tbsp lime juice. Whisk until well combined and the sugar has dissolved.
2. Marinate the chicken
   Add the chicken strips to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours for more flavor.
3. Prepare the peanut sauce
   In a small saucepan over medium-low heat, combine peanut butter, ¼ cup coconut milk, sriracha sauce, and honey. Stir constantly until smooth and slightly thickened, about 5 minutes. Transfer to a serving bowl and set aside.
4. Skewer the chicken
   Thread the marinated chicken strips onto the pre-soaked wooden skewers, weaving each piece back and forth in an S-shape. Place the prepared skewers on a plate.
5. Cook the skewers
   Preheat a grill or grill pan to medium-high heat. Cook the skewers for 3-4 minutes per side, or until the chicken is cooked through and slightly charred on the edges. The internal temperature should reach 165°F (74°C).
6. Serve
   Arrange the skewers on a serving platter with the peanut dipping sauce on the side. Garnish with lime wedges and fresh cilantro if desired.