Ingredients

• 1/2 cup coconut milk

• 1 clove garlic, minced

• 1 teaspoon curry powder

• 1 1/2 teaspoons brown sugar

• 1/2 teaspoon salt

• 1/2 teaspoon ground black pepper

• 3/4 pound skinless, boneless chicken breast cut into 1 inch strips

• 1 cup coconut milk

• 1 tablespoon curry powder

• 1/2 cup creamy peanut butter

• 3/4 cup chicken stock

• 1/4 cup brown sugar

• 2 tablespoons lime or lemon juice

• 1 teaspoon soy sauce

• Salt to taste

• 10 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes

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Cooking Directions

• Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours.

• Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.

• Preheat a grill for medium-high heat.

• Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.

• coal smoke is optional.