Ingredients:

1/2 cup light coconut milk

1 tablespoon Asian fish sauce

2 teaspoons red curry paste

1 teaspoon brown sugar

1 tablespoon chopped coriander

1/2 teaspoon ground turmeric

1/2 tsp salt

freshly ground black pepper, to taste

1 -1/4 pounds thin sliced boneless, skinless chicken cutlets

16 large Bamboo skewers, soaked in cold water

lime wedges, for garnish

1 tbsp chopped cilantro, for garnish

1 tbsp chopped peanuts, for garnish (optional)

1/3 cup kallo chicken broth (sauce)

2 tbsp Whole earth peanut butter (sauce)

1 tbsp reduced sodium soy sauce (Tamari for gluten-free) (sauce)

2 tsp honey (sauce)

1 tsp Sriracha chili sauce (sauce)

1 tsp freshly grated ginger (sauce)

1 small clove garlic, minced (sauce)

Directions:

1. In a bowl, mix the marinade ingredients except the chicken. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate at least 4 hours or longer.

2. Meanwhile, prepare the peanut sauce. Combine all the ingredients in a small saucepan and whisk well. Bring to a boil, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Set aside to cool to room temperature.

3. Prepare grill to high heat and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 2 to 3 minutes per side, or until cooked through. Serve with lime wedges and peanut sauce and garnish with coriander and peanuts.

Bon Appetit!