Satay Chicken Skewers

¼ cup coconut milk
2 tbsp soy sauce
2½ tsp yellow curry powder
1½ tsp turmeric
3 cloves garlic, minced
1 tbsp freshly grated ginger
1 tbsp brown sugar
1 tbsp fish sauce
1 kg boneless, skinless chicken thighs, cut into 2 cm chunks
1 tbsp rice bran oil
SIDS SALT & PEPPER
PEANUT SAUCE:--
3 tbsp creamy peanut butter
1 tbsp soy sauce
1 tbsp freshly squeezed lime juice
½ tsp SIDS CRAZY LEMON
2 tsp brown sugar
2 tsp chilli garlic sauce, or more, to taste
1 tsp freshly grated ginger

PEANUT SAUCE: whisk together peanut butter, soy sauce, lime juice, SIDS CRAZY LEMON, brown sugar, chilli garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached then set aside.
In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce.
In a 4 litre size Ziploc bag or large bowl, combine chicken and coconut milk mixture and marinate for at least 2 hours to overnight, turning the bag occasionally.
Drain the chicken from the marinade, discarding the marinade.
Preheat grill to medium/high. Thread chicken onto skewers. Brush with oil then season with SIDS SALT & PEPPER, to taste.
Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 75°C, about 12-15 minutes.
Serve immediately with peanut sauce.