Ingredients
1/2
cup canned coconut milk (not cream of coconut)
1
clove garlic, finely chopped
1
tablespoon packed brown sugar
1
teaspoon grated gingerroot
1
teaspoon curry powder
1/2
teaspoon salt
1/2
teaspoon pepper
2
lb boneless skinless chicken breasts, cut into 1-inch strips
Bamboo skewers
Lime wedges, if desired
1
tablespoon vegetable oil
1
small onion, finely chopped
2
cloves garlic, finely chopped
2
teaspoons grated gingerroot
1/2
cup creamy peanut butter
1
tablespoon sesame oil
1/2
cup canned coconut milk (not cream of coconut)
3
tablespoons fresh lime juice
1/4
cup packed brown sugar
1/4
cup soy sauce
2
tablespoons sherry
1/4
teaspoon crushed red pepper flakes
1/2
cup chopped fresh cilantro leaves
Preparation
In large bowl, stir together 1/2 cup coconut milk, 1 clove garlic, 1 tablespoon brown sugar, 1 teaspoon gingerroot, the curry powder, salt and pepper. Add chicken; stir to coat. Cover; refrigerate at least 1 hour to marinate, stirring occasionally. Meanwhile, soak skewers in water at least 30 minutes before using to prevent burning.
In 2-quart saucepan, heat vegetable oil over medium heat. Cook onion in oil about 5 minutes, stirring frequently, until soft. Add 2 cloves garlic and 2 teaspoons gingerroot. Cook 1 minute longer, stirring constantly. Add remaining sauce ingredients except cilantro. Stir until sauce is smooth and thoroughly heated, about 3 minutes. Remove from heat; stir in cilantro. Pour into small bowl for dipping; set aside.
Heat gas or charcoal grill. Remove chicken from marinade; discard any remaining marinade in bowl. Thread chicken strips on skewers. Place skewers on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning once, until chicken is no longer pink in center.
Serve chicken with lime wedges and dipping sauce.
