In a large mixing bowl, whisk together the coconut milk, curry powder, brown sugar, fish sauce, soy sauce, turmeric, minced garlic, grated ginger, and lime juice until well combined. Add the chicken strips, ensuring they are fully coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for the best flavor infusion, while you prepare your grill.

In a medium saucepan, heat the creamy peanut butter over low heat. Gradually stir in the coconut milk, red curry paste, brown sugar, soy sauce, rice vinegar, and lime juice until the mixture is smooth and well blended. Continue to cook on low, stirring frequently for about 5-7 minutes until the sauce is warmed through and creamy. If the sauce is too thick, add warm water as needed to reach your desired consistency.

Preheat your grill pan or barbecue to medium-high heat, about 400°F. If desired, thread the marinated chicken strips onto soaked bamboo skewers for easier handling. Grill the chicken for 4–5 minutes on each side, monitoring closely to avoid burning. The chicken should be nicely charred on the outside and cooked until it reaches an internal temperature of 165°F.

Once grilled, transfer the satay skewers to a serving platter. Serve immediately with the warm peanut sauce on the side for dipping. Garnish with fresh herbs or a refreshing cucumber relish to enhance your feast.