Tender Thai Chicken Skewers with Coconut and Creamy Peanut Dip

Ingredients

• Cut 1 kg boneless thighs or drumsticks into 2.5 cm chunks
• Mince 4-5 slices of fresh ginger (close to 2 tablespoons)
• Finely chop 2 garlic cloves (about 1.5 tablespoons worth)
• Pour in 2 tablespoons light soy sauce
• Add 1 tablespoon dark soy sauce
• Mix in 2 tablespoons coconut cream
• Throw in 2 tablespoons sugar
• Add 1 tablespoon oyster sauce
• 6 tablespoons coconut cream
• 1 1/2 tablespoons honey
• 1 teaspoon light soy sauce
• 2 tablespoons coconut cream
• 60 ml smooth, unsweetened peanut butter
• 1 teaspoon rice vinegar
• 1 teaspoon Thai red curry paste
• 2 teaspoons maple syrup or honey
• 2 teaspoons light soy sauce
• 2-3 tablespoons water, or as needed
• 1 teaspoon sesame oil if you want
• 1 teaspoon chili oil if you’d like extra heat
• Handful of crushed roasted peanuts for topping (optional)