Skewered Chicken Thighs with Peanut Sauce

• 1/2 cup natural peanut butter, preferably chunky
• 1 tablespoon curry paste (page 9) or curry powder, preferably homemade (pages 592593), or to taste
• About 1/2 cup coconut milk, homemade (page 584) or canned
• 2 tablespoons nam pla or soy sauce
• 1 tablespoon fresh lime juice
• 1 1/2 pounds boneless chicken thighs, cut into large chunks
• Lime wedges for serving
• Chopped fresh cilantro leaves for garnish

1. Start a charcoal or gas grill or preheat the broiler; the fire should be only moderately hot, and the rack should be at least 4 inches from the heat source.
2. Put the peanut butter in a small saucepan over medium heat; add the curry paste and enough coconut milk to achieve a creamy, stirrable consistency.
3. Cook over low heat, whisking, for about 5 minutes; do not boil.
4. Stir in the nam pla and lime juice.
5. Marinate the chicken in this mixture for 5 minutes or up to an hour.
6. Grill or broil slowly, until nicely browned and cooked through, 10 minutes or longer.
7. Serve hot, sprinkled with fresh lime juice and garnished with cilantro.

natural peanut butter, curry, coconut milk, soy sauce, lime juice, chicken thighs, serving, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/skewered-chicken-thighs-with-peanut-sauce-386446 (may not work)