4- Chicken Breasts cut in 3-4 inch thin strips (you can use beef, pork, shrimp, even vegetables such as zucchini)

Soaked bamboo skewers, thin metal skewers can be used as well.

Marinate: 2-cloves garlic crushed, ½ tsp each ground coriander, tumeric, and cumin. If have a good commercial curry powder, you can substitute 1 ½ tsp, 3-5 macadamia nuts crushed (for ease, use a mini-chopper), ¾ cup coconut milk, ¼ cup sweet soy sauce, you can substitute with light soy sauce and add a 1-TBS of brown sugar, ½ tsp of shrimp paste or fish sauce (soy sauce can be substituted), 1-stalk lemon grass, peeled crushed and sliced (note: use the soft stem part, if you do not have lemon grass, substitute with tsp of lemon or lime juice or you can substitute grated lemon/lime rind (about a tbsp), red chilis crushed (this is optional). Note: if you marinate more than 24-hours, protein in meat starts breaking down, and will become very "mealy."

Peanut Sauce: 1-cup of coconut milk, ¼ to 1 tsp of Red Curry paste (Mae Ploy) depends on how hot you want the peanut sauce, can be purchased in any Asian Market as well as Cost Plus World Market. ½ cup of brown sugar or more to taste, ½ to ¾ cup chunky peanut butter to taste, 1-tsp lemon or lime juice, soy sauce or fish sauce to taste (think of it as spicing with salt)

Marinate the "meat" for a minimum of 1-hour. Skewer the meat. Since the meat grills quickly, start making the peanut sauce. Bring the coconut milk and all the other ingredients to a simmer in a saucepan. Start with ¼ of the curry paste, and increase it if you desire a more "hot/spicy" peanut sauce. Once all the ingredients are blended, simply cover and let stand. Note: You can add or decrease curry paste, sugar, and peanut butter to taste.

Grill the meats quickly, and serve with the peanut sauce, yum, yum. No one will ever know you did it the quick and easy way. You can garnish with sweet cucumbers. Simply slice cucumbers and marinate it in rice vinegar with sugar.