Step 1

Cut the chicken thighs into pieces and set them aside.

Step 2

In a medium-sized bowl whisk together the coconut milk, soy sauce, sugar, ginger, garlic, turmeric, curry powder, juice of one lime, and salt and pepper. Stir in the peanuts.

Step 3

Add the chicken pieces and marinate for 3 hours or overnight.

Step 4

Thread the chicken onto the skewers and grill 8-10 minutes turning once until the chicken reaches 165 degrees and is no longer pink. Garnish with chopped cilantro and peanuts if desired.

Step 5

Serve with peanut sauce.