2 tablespoons vegetable oil 2 tablespoons soy sauce 2 teaspoons tamarind paste 1 stalk lemon grass, chopped 2 cloves garlic, crushed 1 teaspoon ground cumin 1 teaspoon ground coriander 1 tablespoon lime juice 1 teaspoon muscovado sugar 1/2 teaspoon chili powder 2 pounds skinless, boneless chicken breast, cut into strips 20 wooden skewers, soaked in water for 30 minutes 2 tablespoons crunchy peanut butter 2 tablespoons chopped peanuts 1 (14 ounce) can coconut milk 2 teaspoons red Thai curry paste 1 tablespoon fish sauce 1 teaspoon tomato paste 1 tablespoon brown sugar
Place vegetable oil, soy sauce, tamarind paste, lemon grass, garlic, cumin, coriander, lime juice, muscovado sugar, and chili powder in a blender and process to a smooth paste. In a large bowl, or a large resealable plastic bag, toss chicken strips with marinade. Refrigerate for 1 hour. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. In a small saucepan, combine peanut butter, peanuts, coconut milk, curry paste, fish sauce, tomato paste, and brown sugar. Cook and stir over medium-low heat until smooth. Keep warm. Thread chicken onto skewers. Grill until no longer pink in the center, 3 to 5 minutes on each side. Serve with peanut sauce.