Marinade for Chicken:
1/2 cup unsweetened coconut milk
1 teaspoon fish sauce
1 teaspoon brown sugar
1 teaspoon curry powder
1 pound boneless, skinless chicken thighs or breasts
About 60 bamboo skewers, soaked in water for at least 30 minutes
*Combine the coconut milk, fish sauce, brown sugar and curry powder in a large mixing bowl and stir well. Cut chicken thighs into generous, bite-sized chunks, and cut breat meat lengthwise into 1/2 inch strips. Add the meat to the marinade and mix well. Cover and refrigerate for at least 30 minutes or as long as overnight.
*Thread meat onto tips of bamboo skewers, and cook on a lightly oiled, hot grill or under a broiler, turning often, until browned and cooked through, 4 to 6 minutes. Serve at once w/ peanut sauce.
Spicy Peanut Sauce
3/4 cup unsweetened coconut milk
1 tablespoon red curry paste
2 teaspoons roasted chili paste
1/2 cup chicken broth or water
1 tablespoon fish sauce
1 tablespoon palm sugar or brown sugar
1/4 cup chunky peanut butter or very finely ground peanuts
1 tablespoon freshly squeezed lime juice
*To prepare peanut sauce, bring the cocunt milk to a gentle boil in a medium saucepan over medium-high heat. Add the curry paste and roasted chili paste and cook 4 to 5 minutes, mashing and stirring occasionally to dissolve them. Add the chicken broth, fish sauce, palm sugar, peanut butter, and lime juice and cook 1 minute more, stirring well to make a smooth sauce. Remove from heat, transfer to a small serving bowl, and set aside to cool. The sauce can be served warm or at room temperature, or cover and refrigerate gently just before serving time.
