• Place the 1 (13-ounce) can coconut milk, 1 ½ tablespoons brown sugar, 1 teaspoon red curry paste, 1 (1-inch) knob of ginger peeled and chopped, zest of one lime, 1 teaspoon salt, and ½ teaspoon pepper in a resealable freezer bag. Seal and shake to combine.
• Place the 1 ¼ pounds diced boneless skinless chicken breast, in the bag and marinate in the refrigerator for at least one hour or up to 8 hours.
• Remove the chicken from the marinade and thread it onto skewers. Discard the marinade.
• Preheat the grill or a grill pan to medium heat. Place the chicken skewers on the grill and cook for 4-5 minutes on each side or until cooked through. While the chicken cooks make the peanut sauce.

For the peanut sauce

• Combine the ½ cup creamy peanut butter, 2 tablespoons soy sauce, 1 ½ tablespoons brown sugar, 2 tablespoons lime juice, 1 tablespoon sesame oil, ½ teaspoon minced garlic, and ¼ cup warm water in a bowl, and whisk until smooth.
• Remove the chicken from the grill and sprinkle the 2 tablespoons chopped cilantro and 2 tablespoons chopped peanuts on top of the chicken, and serve with peanut sauce.