In a bowl, combine minced garlic, grated ginger, turmeric powder, ground coriander, soy (or fish) sauce, brown sugar, lemongrass, and coconut milk. Whisk together to create a marinade.

Cut the chicken into thin strips and coat them in the marinade. Refrigerate for at least 1 hour.

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

In a saucepan over low heat, combine peanut butter, red curry paste, lime juice, soy sauce, and sugar (or honey). Stir until smooth. Gradually add water to thicken.

Thread marinated chicken onto skewers and grill for 3–4 minutes on each side until cooked through, or bake at 425°F for 15–18 minutes.

Serve the chicken satay hot with peanut sauce on the side for dipping.