Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------MARINADE-------------------------------
1 tb Light brown sugar
1 tb Curry powder
2 tb Crunchy peanut butter
1/2 c Soy sauce
1/2 c Freshly squeezed lime juice
2 Garlic cloves, minced
Crushed dried chile peppers
----------------------------
6 Chicken breast halves,
FFboned, skinned, and cut
FFinto 1/2" wide strips

------------------------PEANUT SAUCE-----------------------------
2/3 c Crunchy peanut butter
1 1/2 c Coconut milk, unsweetened
1/4 c Freshly squeezed lemon juice
2 tb Soy sauce
2 tb Molasses (or brown sugar)
1 ts Fresh ginger root, grated
4 Garlic cloves, minced
1/4 c Chicken broth
1/4 c Heavy cream
Cayenne pepper
Grated lime zest
Fresh cilantro sprigs

To make the marinade, combine the first 7 ingredients in a shallow
dish. Thread the chicken strips onto bamboo skewers in a serpentine
fashion. Place the skewers into the soy sauce mixture and let
marinate in the refrigerator at least 2 hours, although overnight is
preferable. Make the peanut sauce by combining the next 7 ingredients
(peanut butter through garlic) in a saucepan. Season to taste with
cayenne pepper. Cook over moderate heat, stirring constantly, until
the sauce is as thick as heavy cream (about 15 minutes). Transfer to
a food processor or blender and pur 82e briefly. Add chicken broth
an d cream and blend until smooth. This mixture can be made several
hours ahead and stored in the refrigerator. Bring to room temperature
before serving. Prepare moderate-hot charcoal coals or preheat a
broiler. Cook the skewered chicken, turning several times and basting
with the marinade, until crispy on the outside but still moist on the
inside, about 8 minutes. Sprinkle grilled chicken with lime zest and
garnish with cilantro leaves. Serve with the peanut sauce for dipping.

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