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.
Variations: Cubes of top sirloin beef or pork loin can be substituted for the chicken.
Peanut Coconut Sauce:
One 13.5-ounce can coconut milk
1/4 cup creamy peanut butter
1/4 cup firmly packed dark brown sugar
1 tablespoon soy sauce
1 1/2 teaspoons red curry paste
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.
Cook's note: 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.
Note: Chaokoh brand coconut milk works the best with this recipe because of its higher fat content, making for a thick and creamy sauce.
Yield: Makes almost 2 cups
Reprinted with permission from Savory Sweet Life by Alice Currah, William Morrow Cookbooks copyright (c) 2012