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In a bowl, combine the peanut butter, Thai red curry paste, soy sauce, and coconut milk, mixing until smooth.
Pour two-thirds of the mixture into a pan and add the coconut milk, stirring well.
Cut the chicken thigh fillets into bite-sized pieces and coat them with the remaining marinade.
Thread the marinated chicken onto skewers.
Pan-fry the skewers over medium heat until they are golden brown and fully cooked.
Heat the remaining sauce in the pan over medium heat and stir in the chopped parsley.
Serve the skewers with rice, drizzling some of the sauce over the top, and enjoy.