Instructions: This unusual and exotic presentation yields appetizer-size servings; for a main course, double the recipe and serve with rice. Lemongrass is a tall fibrous grass with lemony flavor; the best places to buy it fresh are at Southeast Asian markets.

Place the coconut milk, lime juice, oil, cilantro, ginger; sugar, and garlic in a mixing bowl and stir to dissolve the sugar. Cut each chicken breast lengthwise into 3 strips and let marinate in the refrigerator for 3 or 4 hours. Remove the outer leaves of each stalk of lemongrass and cut the thinner end at an angle to make lemongrass skewers; set aside.

To prepare the sauce, place the coconut milk, peanut butter; sugar; soy sauce, onion, curry paste, garlic, lemongrass, vinegar; lime zest, cilantro, and basil in a large saucepan. Bring just to a simmer while stirring, but do not boil. Continue cooking until the sauce thickens, about 15 minutes. Turn off the heat and strain the sauce before serving.

While the sauce is cooking, thread the marinated chicken strips onto the lemongrass skewers and grill over direct medium-high heat for 2 to 3 minutes per side, or until cooked through. Serve with the warm peanut sauce.

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