Chicken Satay

1-2 lbs boneless, skinless chicken breasts

1 1/2 tsp curry powder

2 tbsp sugar

1 tbsp fish sauce

2 tbsp coconut milk

1 stalk lemon grass, lower portion, chopped

1 clove garlic, chopped

1 tbsp vegetable oil

1 1/2 tbsp Thai Kitchen red curry paste

1 c coconut milk

2 tbsp peanut butter

1 1/2 tsp fish sauce

1 1/2 tsp sugar

15-25 skewers

Slice chicken breast halves across the grain into 1/4" thick strips. Combine curry powder, 2 tbsp sugar, 1 tbsp fish sauce, 2 tbsp coconut milk, lemon grass, garlic and vegetable oil in a food processor. Blend until smooth. Marinate chicken strips in mixture overnight. Soak skewers in water for 45 minutes. Thread marinated chicken onto skewers. Grill until done. For satay sauce, place red curry paste in a small saucepan. Gradually add 1 c coconut milk, stirring constantly to evenly incorporate curry paste. Heat for 8 minutes or until mixture thickens. Add peanut butter, 1 1/2 tsp fish sauce, and 1 1/2 tsp sugar. Cook for another 2 minutes. Serve satay sauce in a small bowl alongside chicken skewers.