In a medium bowl, whisk together minced garlic, grated ginger, turmeric, ground coriander, soy sauce, brown sugar, lemongrass, and coconut milk until well combined.

Cut your chicken into thin strips and coat thoroughly in the marinade. Cover and refrigerate for at least 1 hour, preferably overnight.

Soak wooden skewers in water for about 30 minutes before grilling to prevent burning.

Heat peanut butter, red curry paste, lime juice, soy sauce, and sugar/honey in a saucepan over low heat. Stir in water to achieve the desired consistency.

Thread marinated chicken strips onto soaked skewers.

Preheat grill and cook chicken skewers for 3–4 minutes on each side or until cooked through.

Serve the skewers hot with Easy Thai Peanut Sauce on the side for dipping.