Ingredients
1/2 cup coconut milk
1/3 cup minced shallots
2 T brown sugar
2 T soy sauce
1 T minced garlic
1 t ground coriander
1 t ground cumin
1 lb boneless, skinless chicken breast cut into 1x3 inch strips
Peanut Sauce
1 cup coconut milk
1/2 cup creamy peanut butter
4 t firmly packed brown sugar
1 T fish sauce
1 T curry paste
1/2 t curry powder
1/2 cup hot water
2 t fresh lime juice
vegetable oil for grilling
Preparation
Place the first 7 ingredients in a blender or food processor and blend until smooth. Place chicken in a shallow dish and add marinade. Cover and let stand at room temperature for 1 hour or refrigerate for up to 24 hours. Prepare a medium hot charcoal grill or preheat broiler. Meanwhile combine the remaining ingredients, except the water and lime juice, into a medium sauce pan. Whisk in the water thoroughly. Bring to a simmer, stirring occasionally over low heat until the flavors are well blended, 15-20 minutes. stir in the lime juice. Keep warm while you grill the chicken. Thread a 6 inch long bamboo skewer through each strip of chicken. Lightly brush the skewered chicken with oil. Grill or broil, turning once, until golden brown 2-3 minutes per side, until cooked through. Serve immediately with the warm peanut sauce on the side for dipping.
