Marinade for chicken
1/2 cup unsweetened coconut milk
1 teaspoon fish sauce
1 teaspoon brown sugar
1 teaspoon curry powder (yellow)
1 pound boneless, skinless chicken thighs or breasts
Spicy Peanut Sauce
3/4 cup unsweetened coconut milk
1 tablespoon red curry paste
2 teaspoons roasted chili paste (optional - I didn't have any, and it was PLENTY spicy)
1/2 cup chicken broth or water
1 tablespoon fish sauce
1 tablespoon palm sugar or brown sugar
1/4 chunky peanut butter or very finely ground peanuts
1 tablespoon freshly squeezed lime juice (didn't have any, used the only citrus in the house right now, orange)
about 60 bamboo skewers (i didn't need nearly so many, 20 ought to be enough) soaked in water for at least 30 minutes
Combine the coconut milk, fish sauce, brown sugar and curry powder in a medium baking dish. Cut chicken thighs into generous bite-size chunks, and cut breast meat lengthwise into 1/2-inch strips. Add the meat to the marinade, mix well. Cover and refrigerate for at least 30 minutes and as long as overnight.
To prepare the peanut sauce, bring the coconut milk to a gentle boil in a medium saucepan over medium-high heat. Add the curry paste and roasted chili paste and cook for 4 ot 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 serving bowl, and set aside to cool.
Thread meat onto bamboo skewers and cook on a lightly oiled, hot grill or under a broiler, turning often, until browned and cooked through, 4-6 minutes. Serve immediately!
