Thai Peanut Chicken

1/2 cup smooth peanut butter
1 Tbs curry powder
about 1/2 cup canned coconut milk (Which they actually sell everywhere, don't worry!)
2 Tbs soy sauce
1 Tbs lime juice, preferrably, but not necessarily, fresh
1 1/2 pound boneless chicken thighs cut in large chunks
optional cilantro and lime wedges for garnish

You can cook these basically any way you want. You cant shish kabob the chunks and grill them on a moderately hot grill, broil on medium heat four inches from the heat source, or panini press/ George Foreman grill them. Preheat/Start the grill now.

1. Put peanut butter, curry powder, and enough coconut milk to make the mixture about the consistency of a milkshake into a small saucepan. Heat a burner on your stove quickly by putting it on high, then turn it down to low and cook the peanut butter mixture for five minutes, stirring continuously. Do not boil! Pull from heat and add soy sauce and lime juice

2. Marinate the chicken in this mixture for about five minutes.

3. Remove Chicken and grill/broil it for about ten minutes, maybe longer, until it's pretty brown and cooked through.

4. Serve sprinkled with lime juice and fresh cilantro. That said, it's not necessary and we rarely bother. It's best served with basmati rice.