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Add the peanut butter, Thai red curry paste, soy sauce, and 50 ml of the coconut milk to a large bowl. Beat until smooth and glossy.
Transfer two thirds of the mixture to a saucepan. Add the remaining coconut milk, stir well, and set aside.
Cut the chicken thighs into bite-sized pieces. Add them to the bowl with the remaining marinade and mix until fully coated.
Thread the chicken onto 4 skewers.
Heat a little oil in a large pan over a medium heat. Cook the skewers, turning regularly, until golden all over and cooked through.
Warm the sauce gently, taste and adjust seasoning if needed, then stir through the chopped coriander.
Serve the chicken skewers with rice and spoon the hot satay sauce generously over the top.