Cut chicken lengthwise into 1/4-inch-thick slices, thread slices lengthwise onto the skewers, and season them with salt and pepper. For marinade: In blender blend together the coconut, the gingerroot, the curry powder, the lime juice, and the hot water until the mixture is smooth, strain the mixture through a fine sieve into a bowl, pressing hard on the solids, and let the marinade cool. The marinade may be made 2 days in advance and kept covered and chilled. In a large shallow dish pour marinade over chicken, coating well, and let stand, covered and chilled, for at 1 to 3 hours. (Do not let the chicken marinate longer or the meat will break down.) For dipping sauce: Blend together peanut butter, garlic, lime juice, soy sauce, sugar, cayenne, water, and salt and pepper to taste until the mixture is smooth and transfer the sauce to a bowl. The sauce may be made 2 days in advance and kept covered and chilled. Grill chicken with marinade clinging to it over glowing coals for 1-1/2 minutes on each side, or until it is cooked through, and serve the sates with the dipping sauce. Makes about 32 sates. app109