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In a large bowl, combine coconut milk, soy sauce, brown sugar, fish sauce, curry powder, ginger, and garlic. Add chicken strips to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.
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Preheat grill to medium-high heat.
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Thread chicken strips onto bamboo skewers. Grill the chicken skewers for 2-3 minutes per side or until cooked through.
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To make the peanut sauce, whisk together peanut butter, coconut milk, soy sauce, brown sugar, lime juice, fish sauce, and red pepper flakes in a small bowl.
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Serve the chicken skewers hot with the peanut sauce on the side for dipping.