1/2 cup light coconut milk
1 tablespoon Asian fish sauce
2 teaspoons red curry paste
1 teaspoon brown sugar
1 tablespoon chopped coriander
1/2 teaspoon ground turmeric
1/2 tsp salt
freshly ground black pepper, to taste
1 -1/4 pounds thin sliced boneless, skinless chicken cutlets
16 large Bamboo skewers, soaked in cold water
lime wedges, for garnish
1 tbsp chopped cilantro, for garnish
1 tbsp chopped peanuts, for garnish (optional)
1/3 cup kallo chicken broth (sauce)
2 tbsp Whole earth peanut butter (sauce)
1 tbsp reduced sodium soy sauce (Tamari for gluten-free) (sauce)
2 tsp honey (sauce)
1 tsp Sriracha chili sauce (sauce)
1 tsp freshly grated ginger (sauce)
1 small clove garlic, minced (sauce)
1. In a bowl, mix the marinade ingredients except the chicken. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate at least 4 hours or longer.
2. Meanwhile, prepare the peanut sauce. Combine all the ingredients in a small saucepan and whisk well. Bring to a boil, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Set aside to cool to room temperature.
3. Prepare grill to high heat and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 2 to 3 minutes per side, or until cooked through. Serve with lime wedges and peanut sauce and garnish with coriander and peanuts.