What I love about this recipe is that the sauce and marinade can both be made a day in advance. I like to throw everything together, and then I have dinner ready for the grill the next day. The chicken is lightly flavored by the curry and coconut milk and tastes great over rice or in a salad. The peanut sauce is my go-to recipe - I've served it with spring rolls, wraps, and stir-frys, all with great results. Use peanut butter made only with peanuts for the best results - the stuff with additives is too sweet for this recipe.
To make the chicken, combine the coconut milk, garlic, turmeric, curry paste, cilantro, honey, soy sauce, lime juice, salt, and pepper in a small bowl. Add the chicken. Shake to coat the chicken. Marinade for at least a few hours, overnight if possible.
After marinating, skewer the chicken tenders using metal or bamboo skewers. If using bamboo, soak them in water to prevent burning.
Heat a grill over medium. Cook chicken for 2-3 minutes per side, or until juices run clear.
Meanwhile, combine the peanut butter, coconut milk, garlic clove, rice vinegar, lime juice, honey, curry paste, and salt in a small saucepan. Heat on the stove over low heat until warmed.
Serve chicken with peanut sauce, additional peanuts, and cilantro. I also recommend making Thai cucumber salad for the side!