1Heat the oil in a small saucepan over high heat. When hot, stir-fry the curry paste for about a minute or until very fragrant and thick.
2Stir in the coconut milk and bring it to a boil and cook for two minutes while constantly stirring. Be careful not to let it boil over. Add the peanut butter, stirring constantly until the sauce begins to thicken and come together, about 2 to 3 minutes.
3Reduce the heat to a simmer and add the fish sauce, rice vinegar and sugar. Cook the sauce, for one minute more, then remove it from the heat. An oily film will rise to top; skim it off if you wish.
1To make the marinade combine the curry powder, pepper, salt, sugar, garlic powder and coconut milk in a medium bowl.
2Slice the chicken against the grain into 2” inch square tiles about 1/4” thick. Add to the marinade and massage coat it evenly. Thread the chicken onto the bamboo skewers, leaving 2 inches at bottom of each skewer. You can cook immediately or marinade overnight for better flavor and tenderness.
3Heat a grill or griddle to high and preheat for at least 5 minutes. Rub a little oil on the grill or spray with pan spray to lube the grill. Grill the chicken for about 3 to 5 minutes on the first side or until you get a nice brown. Flip and cook for another 3 to 5 minutes until just cooked through. Serve with peanut sauce.
2 tbsp(30 ml) vegetable oil
1 tbsp(16 g) red curry paste, or more to taste
2 cups(490 ml) coconut milk
2 tbsp(30 g) chunky peanut butter, or more to taste