3 C coconut milk, divided
2 cloves garlic, minced
2 Tbls + 2 tsp curry powder, divided
½ C + 1 T brown sugar, divided
1 tsp salt
1 tsp black pepper
1½ lb boneless, skinless chicken breast tenders (breasts, cut into strips)
1 C peanut butter
1½ C chicken stock
¼ C lemon (or lime) juice
2 tsp soy sauce
20 (6 inch) wooden skewers
In a bowl, combine 1 C coconut milk, garlic, 2 tsp curry powder, brown sugar, salt and pepper, stir until sugar is dissolved. Toss chicken tenders/strips in mixture; cover, and marinate for 2 hours (refrigerated).
In saucepan, bring 2 C coconut milk, 2 T curry powder, peanut butter, chicken stock, and ½ C brown sugar to a simmer over medium-high heat. Simmer 5 minutes, stirring constantly, until smooth and thickened. Remove from heat; stir in lemon juice, and soy sauce. (Add extra soy to taste if needed.)
Preheat grill. Presoak skewers in water. Thread chicken onto skewers. Grill 4-5 minutes per side, or until cooked through. Serve with warm peanut sauce.