Thai Chicken Skewer Wraps

ingredients

1 c. fresh cilantro leaves packed
6 Tbsp. Brown sugar, divided
6 Tbsp. fresh lime juice, divided
2 Tbsp. Thai red curry paste, divided
1/4 tsp. red pepper flakes
salt to taste
2 lb. chicken breast sliced into 1/4 in. thick strips
1/2 c. creamy peanut butter
1/2 c. water
1/4 c. green onion, chopped
1/4 c. soy sauce
2 Tbsp. fresh ginger, chopped
3 garlic cloves, chopped
16 (approx) large lettuce leaves for wraps (iceberg, or other large leaf lettuce)
cucumber and bell pepper(sliced thinly)
lime wedges

1
Blend cilantro, 4 tbsp. brown sugar, 2 Tbsp. lime juice, 1 Tbsp. curry paste, pepper flakes, and salt in food processor until smooth. Por over chicken, toss to coat, and marinate 10 minutes. Preheat broiler to high with rack 6 in. from element; coat a broiler pan with nonstick spray.
2
Process 2 Tbsp. brown sugar, 4 tbsp. lime juice, and 1 Tbsp. curry paste with peanut butter, water, green onion, soy sauce, ginger, and garlic in the processor (don’t wash bowl) until smooth. Transfer to serving dish.
3
Thread chicken onto skewers (approx 32) arrange skewers (approx) 8 onto pan; cover ends with foil to prevent burning. Broil chicken in batches until browned and cooked through (approx 6 minutes)
4
To serve, remove chicken from skewers. Put chicken, cucumber, and bell pepper in lettuce leaf and drizzle with sauce and a little lime juice.

Source: Ann Stoermer