In a bowl, combine the curry powder, red curry paste, sugar, salt, and freshly grated ginger, then stir in 1/4 cup coconut milk to create a smooth paste. Cut the chicken thighs into 1-inch strips and add them to the marinade, tossing gently to coat all pieces evenly. Let the chicken marinate for at least 20 minutes while you prepare the remaining components—this allows the spices to penetrate the meat and build flavor. I find that marinating for up to 30 minutes gives even better results without drying out the chicken.

While the chicken marinates, combine 1.5 cups coconut milk and 2.5 tbsp red curry paste in a pot over medium heat, stirring until the paste dissolves completely. Add the peanut butter, sugar, dark soy sauce, and salt, stirring continuously until the mixture is smooth and well combined. Pour in the cider vinegar, water, and fish sauce, then simmer gently for about 5 minutes, stirring occasionally to prevent sticking. The sauce should be smooth and pourable—if it's too thick, thin it with a splash more water until you reach your desired consistency. Taste and adjust seasonings as needed, then transfer to a serving bowl and set aside.

If you haven't already, soak 16 bamboo skewers in water for at least 30 minutes to prevent burning during cooking. Remove the marinated chicken from Step 1 and thread the strips onto the skewers, dividing them evenly so each skewer has 3-4 pieces. Heat a grill pan or outdoor grill to medium-high heat (around 400°F) and lightly oil the grates. Grill the skewers for about 3 minutes per side, until the chicken is cooked through and has light char marks. I prefer to let them sit for a minute undisturbed on each side so they develop a nice crust without moving them around too much.

Transfer the grilled chicken skewers to a serving platter. Top the peanut sauce from Step 2 with the crushed peanuts for texture and visual appeal. Serve the skewers alongside the peanut sauce for dipping, garnished with fresh cilantro and lime wedges on the side so guests can adjust the flavor to their preference. The lime adds brightness to cut through the richness of the sauce, and cilantro brings freshness to each bite.