Thai Chicken Satay (Satay Gai) with peanut sauce

I made this with my neighbors a few weeks ago and the kids especially loved it! I recommend serving it with white rice (jasmine or basmati)

1 cup creamy peanut butter
4 tablespoons fish sauce
2 lemons worth of freshly squeezed lemon juice
4 tablespoons light brown sugar
2 tablespoon green curry paste
2 cloves garlic, minced
2 teaspoon Sambal or other chili garlic sauce
9 skinless chicken breasts, cut into 3-4 long strips each

1. Combine all ingredients except the chicken in a large mixing bowl and whisk until smooth. Reserve about 1/3 of the sauce for dipping in a separate container, cover and refrigerate until ready to serve.
2. Add chicken strips to remaining sauce and toss to coat. Line chicken on baking sheet.  Drizzle any remaining sauce over chicken, cover and refrigerate for at least 2 hours or up to 8 hours in advance.

3. Turn on broiler and adjust rack to middle. Broil chicken for about 20-25 minutes until firm and slightly browned.   Serve hot or room temperature with peanut dipping sauce.