1. Marinate the Chicken:

In a bowl, combine coconut milk, soy sauce (or gluten-free soy sauce), lime juice, brown sugar, curry powder, turmeric powder, ground coriander, ground cumin, and minced garlic.

Add the chicken breast strips to the marinade, ensuring they are well-coated.

Cover and refrigerate for at least 1 hour, or overnight for more flavor.

2. Prepare the Peanut Sauce: In a mixing bowl, whisk together peanut butter (or almond butter), coconut milk, soy sauce (or gluten-free soy sauce), lime juice, brown sugar, red curry paste, and water until smooth. Adjust water for desired consistency.

3. Preheat the Air Fryer: Preheat your air fryer to 375°F (190°C) for 3-5 minutes.

4. Thread the Chicken: Thread the marinated chicken strips onto skewers. If using wooden skewers, ensure they have been soaked in water for 30 minutes to prevent burning.

5. Cook the Chicken Satay:

• Place the skewers in the air fryer basket in a single layer, ensuring they don’t overlap.
• Cook at 375°F (190°C) for 10-12 minutes, turning halfway through, until the chicken is cooked through and has a slight char.

6. Serve: Serve the chicken satay with the peanut sauce on the side for dipping. Garnish with chopped cilantro or green onions if desired.