MARINADE: In a bowl combine all the marinade ingredients except the chicken. Slice the chicken into long, 1 inch strips and pound to flatten it. Add the chicken to marinade. Turn chicken to coat, cover and refrigerate at least one hour. Thread each chicken strip onto a skewer. Grill for 7 minutes or until done, turning once. Serve with the peanut sauce
PEANUT DIPPING SAUCE: Put coconut milk in a small saucepan and bring to a boil. Whisk in curry paste until dissolved. Whisk in the peanut butter, chicken stock and sugar. Reduce heat and simmer until smooth, stirring constantly, about 5 minutes. Remove from heat and add lime juice and salt. Set aside to cool to room temperature.