CURRIED CHICKEN FINGERS
ON A STICK WITH SPICY PEANUT SAUCE

1 pound of chicken breast, boneless, skinless, cut into strips
1 dozen bamboo skewers*
MARINADE:
1 can coconut milk
half of a small onion, minced
2 cloves garlic, minced
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon grated fresh gingerroot
1 tablespoon red curry paste
1 tablespoon soy sauce
pinch of cayenne
pinch of salt
SPICY PEANUT SAUCE:
2 tablespoons fresh cilantro, chopped
3 tablespoons warm water
3 tablespoons chunky peanut butter, room temperature
1 teaspoon brown sugar
1 good pinch of red pepper flakes, crushed between your fingers
1/2 teaspoon soy sauce
TO SERVE:
Fresh cilantro, chopped

PREPARE CHICKEN:
Thread the chicken strips onto your skewers and cut off the pointed ends of the skewer.

Combine the marinade ingredients in a very large zip lock style bag and shake to blend thoroughly. Now add the skewers with no sharp points left on them, into the bag and refrigerate for 3-4 hours.

SPICY PEANUT SAUCE:
Combine all ingredients for Spicy Peanut Sauce in a bowl and whisk briskly; set aside.

COOK CHICKEN:
Preheat grill. Remove chicken from marinade; discard marinade.

Grill chicken skewers until just done.

Serve with a Spicy Peanut Sauce on the side. Garnish with chopped cilantro.

*To prevent burning, soak bamboo skewers in warm water for 30 minutes before using.

Makes 2-3 servings