Start by combining the diced chicken with the marinade ingredients in a bowl. The mix of curry blend, sugar, and lime juice will create a beautiful flavor base. Make sure each piece of chicken is well-coated. Cover it and let it sit in the refrigerator for at least 30 minutes. This will enhance the flavors significantly.

In a saucepan over medium heat, combine the peanut butter, red curry paste, sugar, soy sauce, salt, apple cider vinegar, and water. Stir well until combined, bringing it to a gentle boil.

Simmer for a few minutes until thickened. Don’t forget to add the grated ginger for that extra kick. Once you get the desired consistency, set it aside. You can adjust the thickness by adding a bit of water if necessary.

Take small bamboo skewers (about 16 cm in length), and thread the marinated chicken chunks on them. Leave a little space between pieces to ensure even cooking. Sometimes I like to add pieces of bell pepper or onion on the skewers too, but that’s optional.

Preheat your grill over medium-high heat. Grill the skewers for about 4–5 minutes on each side, or until the chicken is cooked through and has nice char marks. The smell wafting through your kitchen will be captivating. Give yourself a pat on the back, because this is where the magic happens.

Carefully remove the skewers from the grill. Place them on a serving platter and drizzle with the peanut dipping sauce. Sprinkle the chopped peanuts on top and add lime wedges and sliced chilies if you like some heat. Serve immediately, and watch as your friends and family delight in the flavors.