Title: Chicken sat 82 with peanut sauce
 Categories: Appetizers, Main dish, Thai
      Yield: 9 Servings
 
MMMMM--------------------------MARINADE-------------------------------
      1 tb Light brown sugar
      1 tb Curry powder
      2 tb Crunchy peanut butter
    1/2 c  Soy sauce
    1/2 c  Freshly squeezed lime juice
      2    Garlic cloves, minced
           Crushed dried chile peppers
           ----------------------------
      6    Chicken breast halves,
           FFboned, skinned, and cut
           FFinto 1/2" wide strips

MMMMM------------------------PEANUT SAUCE-----------------------------
    2/3 c  Crunchy peanut butter
  1 1/2 c  Coconut milk, unsweetened
    1/4 c  Freshly squeezed lemon juice
      2 tb Soy sauce
      2 tb Molasses (or brown sugar)
      1 ts Fresh ginger root, grated
      4    Garlic cloves, minced
    1/4 c  Chicken broth
    1/4 c  Heavy cream
           Cayenne pepper
           Grated lime zest
           Fresh cilantro sprigs
 
  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.