1. Marinate the Chicken: In a mixing bowl, combine coconut milk, soy sauce, lime juice, brown sugar, minced garlic, curry powder, ground coriander, salt, and pepper. Add the chicken strips to the marinade, coating them well. Cover and refrigerate for at least 30 minutes or overnight for deeper flavor.

2. Prepare the Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill. Metal skewers can be used without soaking.

3. Make the Peanut Sauce: In a small saucepan over medium heat, combine peanut butter, coconut milk, soy sauce, lime juice, brown sugar, and red curry paste. Stir continuously until smooth and heated through. Add water as needed to reach a desirable consistency. Remove from heat and set aside.

4. Preheat the Grill: Preheat your grill (or grill pan) to medium-high heat. A well-heated grill helps create those beautiful char marks while ensuring the chicken cooks thoroughly.

5. Thread the Chicken: Take the marinated chicken strips out of the refrigerator. Thread the chicken onto the skewers, leaving a little space between each piece for even cooking.

6. Grill the Chicken: Place the skewers on the grill. Cook for about 5-7 minutes on each side or until fully cooked with internal temperature reaching 165°F (75°C). Enjoy the wonderful aroma as the chicken grills!

7. Serve the Skewers: Once cooked, remove the skewers from the grill and let them rest for a couple of minutes. This allows the juices to redistribute within the chicken.

8. Dip and Enjoy: Serve the grilled chicken satay hot with the warm peanut sauce on the side for dipping.