Yield: 9 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Light brown sugar |
| 1 tablespoon | Curry powder |
| 2 tablespoons | Crunchy peanut butter |
| ½ cup | Soy sauce |
| ½ cup | Freshly squeezed lime juice |
| 2 \N | Garlic cloves, minced |
| \N \N | Crushed dried chile peppers -------------------------- |
| 6 \N | Chicken breast halves, |
| \N \N | FFboned, skinned, and cut |
| \N \N | FFinto 1/2\" wide strips |
| ⅔ cup | Crunchy peanut butter |
| 1½ cup | Coconut milk, unsweetened |
| ¼ cup | Freshly squeezed lemon juice |
| 2 tablespoons | Soy sauce |
| 2 tablespoons | Molasses (or brown sugar) |
| 1 teaspoon | Fresh ginger root, grated |
| 4 \N | Garlic cloves, minced |
| ¼ cup | Chicken broth |
| ¼ cup | Heavy cream |
| \N \N | Cayenne pepper |
| \N \N | Grated lime zest |
| \N \N | Fresh cilantro sprigs |
MARINADE
PEANUT SAUCE
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.