Directions
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.
