1 1/2 pounds skinless chicken breasts, cut into 1/2-inch strips
2 tablespoons turmeric
1 clove garlic, minced
1 teaspoon coriander
1/2 teaspoon sugar
1/2 cup unsweetened coconut cream (fatty part you skim off the top of coconut milk)
1 (13.5 oz.) can unsweetened coconut milk
1/2 cup natural, creamy peanut butter (with no added emulsifiers)
1/3 cup sugar
1/4 cup water
3 tablespoons Thai red curry paste
2 tablespoons lime juice
1/2 teaspoon salt
skewers (soaked in water for at least 30 minutes before cooking)
In a large bowl, mix turmeric, garlic, coriander, sugar and coconut cream together. Place chicken strips in mixture and let sit for 5 minutes.
Thread chicken strips onto skewers. (Gently folding chicken so skewers go in and out of meat.)
Heat 1-2 tablespoons vegetable oil in a medium pan over medium-high heat and pan-grill the chicken skewers until cooked through, about 3 minutes per side.
In a medium pot, stir together the coconut milk, peanut butter, sugar, water, red curry paste, lime juice and salt over medium heat, until completely combined.
Whisking continuously, bring mixture up to a boil, then reduce to a simmer for 4-5 minutes, or until slightly thickened. Remove from heat.
While sauce cools, transfer chicken skewers to serving plates and serve with peanut sauce.