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In a large bowl, combine the peanut butter, Thai red curry paste, soy sauce, and 50 ml of the coconut milk. Mix until smooth.
Pour two-thirds of the mixture into a saucepan, then add the remaining coconut milk and stir well.
Cut the chicken thigh fillets into bite-sized pieces and add them to the bowl with the leftover marinade. Mix until the chicken is fully coated.
Thread the marinated chicken pieces onto 4 skewers.
Heat some oil in a large pan over medium heat and cook the chicken skewers until they are golden brown and cooked through.
Warm the sauce in the saucepan, taste for seasoning, and then stir in the chopped parsley.
Serve the chicken skewers with rice and drizzle the satay sauce over the top.