To marinate chicken: In large bowl, combine coconut milk, soy sauce, brown sugar and curry paste. Pound chicken breasts slightly; cut into 1/2-inch strips. Add chicken to coconut milk mixture. Cover and refrigerate 1 to 4 hours. Thread 48 bamboo skewers with 2 1/2 ounces chicken strips each. Place in hotel pan; cover and refrigerate.
To make Peanut Sauce: Heat oil in large skillet over medium heat. Add garlic; saute 2 minutes. Stir in curry paste; cook 1 minute. Add coconut milk, peanut butter and soy sauce. Heat, but do not boil, whisking to blend. Stir in mint and cilantro. Cover and set aside. (Yield: about 7 cups)
For each serving, to order: Grill 2 chicken skewers until juices run clear. Plate and serve as an appetizer with ramekin of Peanut Sauce for dipping.