If cooking the skewers on a barbecue or over charcoal, soak the bamboo skewers in water for about 2 hours before cooking.

Place the chicken thighs in a large bowl. Add curry powder, sugar, red curry paste, salt, and 1/4 cup coconut milk. Toss thoroughly until every piece of chicken is coated.

Cover and marinate for at least 20 minutes. For deeper flavor, refrigerate the chicken in the marinade overnight.

Thread 4–5 pieces of marinated chicken onto each bamboo skewer.

Heat the cooking oil in a large nonstick skillet over medium-high heat.

Cook the Thai Chicken Satay in batches for approximately 3 minutes per side, or until golden brown and completely cooked through. Chicken should reach an internal temperature of 165°F (74°C).

Meanwhile, prepare the peanut sauce. Add the remaining coconut milk, red curry paste, peanut butter, sugar, dark soy sauce, salt, apple cider vinegar, and water to a saucepan.

Cook over medium-low heat, stirring until smooth and combined. Gently simmer for about 5 minutes, stirring occasionally.

Add a little additional water if necessary until the Thai peanut sauce is thick and creamy but still easy to pour and dip.

Transfer some sauce to a serving bowl and sprinkle with chopped peanuts. Arrange the chicken skewers on a platter and garnish with cilantro, chili, and the remaining peanuts. Serve warm with lime wedges and peanut sauce.