Step 1

Heat oil in medium saucepan over medium heat. Add sugar, garlic, curry paste and turmeric; cook, stirring constantly, for 30 seconds. Stir in coconut milk, lime juice and fish sauce. Bring to a boil. Cook for 2 minutes. Remove from heat.

Step 2

Pour ½ cup mixture into large bowl. Let cool. Add almond butter to mixture in saucepan; stir well.

Step 3

Cut chicken into 1 to 1 ½-inch-wide strips. Place in bowl with cooled mixture; stir to coat.

Step 4

Thread chicken onto 12 (6-inch) skewers. Discard marinade.

Step 5

Grill or broil skewers for 3 to 4 minutes on each side or until no longer pink and cooked through.

Step 6

Reheat dipping sauce in saucepan over low heat. Serve chicken with sauce.