Ingredients

• 1/2 cup unsweetened coconut milk
• 3 tablespoons soy sauce
• 3 tablespoons lime juice
• 1 tablespoon dark brown sugar
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• 1 teaspoon curry powder
• 1 teaspoon dried cilantro
• 1 1/2 pounds boneless pork chops
• 1/2 cup creamy peanut butter
• 1/2 cup water
• 1/4 cup unsweetened coconut milk
• 2 tablespoons minced garlic
• 2 tablespoons minced fresh ginger
• 2 tablespoons dark brown sugar
• 2 tablespoons lime juice
• 2 teaspoons rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon curry powder
• 3 peanut crunch candy bars, finely crushed (recommended: Planters Peanut bar)

Instructions

1. Special equipment: Wooden skewers soaked 1 hour ahead
2. Satay: Whisk together the coconut milk, soy sauce, lime juice, brown sugar, garlic, ginger, curry powder and cilantro and pour into a shallow, nonreactive dish. Pound the pork chops until very thin and even and cut into 1 1/2-inch thick strips. Place in the dish and turn to coat. Cover and refrigerate at least 2 hours and up to 24 hours.
3. Sauce: Stir all ingredients except peanut candy bars until smooth. Place in a serving bowl. Put the crushed peanut candy bar for the satay in a serving bowl.
4. Remove the pork from the marinade and pat dry. Thread onto the skewers. Light a grill or heat a grill pan over medium-high heat. Grill the skewers until just cooked through, 3 to 4 minutes per side.
5. To serve, set out the bowls of peanut candy bar and sauce. Have guests dip the skewers first into the sauce, then in the peanut candy bar.