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           fresh lime juice
   2                    garlic cloves minced or pressed
                        crushed dried red chile peppers
   1      pound         beef -- pork or chicken
                        -- very thinly sliced
                        -- cut in strips 1/2"
                        -- wide x 2" long
                        ***peanut sauce***
     2/3  cup           crunchy peanut butter
   1 1/2  cups          unsweetened coconut milk
     1/4  cup           fresh lemon juice
   2      tablespoons   soy sauce
   2      tablespoons   brown sugar or molasses
   1      teaspoon      grated fresh ginger root
   4                    garlic cloves minced or pressed
                        ground cayenne pepper
     1/4  cup           homemade chicken stock
     1/4  cup           heavy cream
                        ***garnishes***
                        grated lime zest
                        fresh cilantro sprigs

Preparation:

MARINADE: Combine brown sugar, curry powder, peanut butter, soy sauce, lime juice, garlic and crushed chiles to taste in a shallow dish. Thread the meat pieces on water soaked bamboo skewers, weaving skewers in and out of meat lengthwise to create a serpentine design. Place the skewers in the soy sauce mixture. Marinate at room temperature for at least 2 hours or in the refrigerator as long as overnight for a more intense flavor. PEANUT SAUCE: Combine peanut butter, coconut milk, lemon juice, soy sauce, brown sugar, ginger, garlic and cayenne pepper to taste in a sauce pan over moderate heat and cook, 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 stock and cream; blend until smooth. Reserve. (This mixture may be made several hours ahead and refrigerated. Return to room temperature before serving.) Prepare a moderate charcoal fire in an open grill or preheat the broiler. Cook the skewered meat, turning several times and basting with the marinade, over medium-hot coals (or under a broiler) until crispy on the outside but still moist inside, about 6 to 8 minutes. Sprinkle with lime zest and garnish with cilantro leaves. Serve with the peanut sauce for dipping. Makes about 18 skewers; allow 2 per serving as an appetizer, 4 or more as a main coarse. For a main dish, serve with steamed rice, salad and grilled or steamed asparagus or other vegetable.