3 pounds skinless, boneless chicken breasts, cut into 1-inch cubes
1/4 cup soy sauce
3 tablespoons firmly packed dark brown sugar
2 tablespoons fresh lime juice
2 tablespoons oil
1 tablespoon curry powder
2 garlic cloves, minced
1 teaspoon finely minced fresh ginger
1/2 teaspoon ground cardamom
Peanut Coconut Sauce (recipe follows), for serving
One 13.5-ounce can coconut milk (see Cook's Note)
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
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.
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