Special equipment: 24 wooden skewers
Soak the skewers in ice-cold water for 15 minutes to prevent them from burning; then set them aside.
Place the chicken in a medium bowl. Whisk all the marinade ingredients together in a separate bowl. Pour the marinade over the chicken and massage the meat with your hands for 1 minute to coat the cubes well. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour or as long as overnight.
Spray a grill rack with nonstick cooking spray and set the heat to high or use a grill pan. Thread 6 to 8 chicken cubes onto each skewer. When the grill is ready, cook the chicken for 8 to 10 minutes, turning the skewers over halfway through. Remove the skewers from the grill and allow the chicken to rest for a few minutes before serving.
Serve the Peanut Coconut Sauce alongside.
Combine the coconut milk, peanut butter, brown sugar, soy sauce, and red curry paste in a saucepan and cook over medium heat for 3 minutes, stirring occasionally.
Variations: Cubes of top sirloin beef or pork loin can be substituted for the chicken. Chaokoh brand coconut milk works the best with this recipe because of its higher fat content, making for a thick and creamy sauce. Use this sauce over grilled meat, vegetables, steamed rice, or your favorite pasta dish. It will keep for up to 2 weeks in the refrigerator.
Reprinted with permission from Savory Sweet Life by Alice Currah, William Morrow Cookbooks copyright (c) 2012