Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***marinade***
   1      tablespoon    light brown sugar
   1      tablespoon    curry powder
   2      tablespoons   crunchy peanut butter
     1/2  cup           soy sauce
     1/2  cup           freshly squeezed lime juice
   2                    garlic cloves -- minced
                        crushed dried chile peppers
   6                    chicken breast halves
                        -- deboned, skinned,
                        -- and cut
                        -- into 1/2" wide
                        -- strips
                        ***peanut sauce***
     2/3  cup           crunchy peanut butter
   1 1/2  cups          coconut milk -- unsweetened
     1/4  cup           freshly squeezed lemon juice
   2      tablespoons   soy sauce
   2      tablespoons   molasses -- (or brown sugar)
   1      teaspoon      fresh ginger root -- grated
   4                    garlic cloves -- minced
     1/4  cup           chicken broth
     1/4  cup           heavy cream
                        cayenne pepper
                        grated lime zest
                        fresh cilantro sprigs

Preparation:

To make the marinade, combine the first 7 ingredients in a shallow dish. Thread the chicken strips onto bamboo skewers in a serpentine fashion. Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours, although overnight is preferable. Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan. Season to taste with cayenne pepper. Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes). Transfer to a food processor or blender and puree briefly. Add chicken broth and cream and blend until smooth. This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving. Prepare moderate-hot charcoal coals or preheat a broiler. Grill the skewered chicken over medium coals, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes. Do not overcook. Sprinkle grilled chicken with lime zest and garnish with cilantro leaves. Serve with the peanut sauce for dipping.