Slice washed chicken breasts into one inch strips.
To prepare marinade, add coconut milk, 3 teaspoons of lime juice, 1 Tablespoon of fish sauce, 2 teaspoons of grated ginger, 2 minced garlic cloves and 1/2 teaspoon of curry powder into a small bowl and stir to combine ingredients.
Carefully pour marinade into a large ziplock plastic bag. Add chicken strips to bag and place in fridge for 2 hours.
Remove bag of chicken from fridge and remove chicken from marinade. Grill chicken on indoor grill for 2-3 minutes on each side.
In a small saucepan over medium high heat, add 2 tablespoons of coconut milk, 2 tablespoons of almond butter, 1/4 cup of water and 12 teaspoon of hot chile sauce and bring to a boil. Cook for 1 minute and add 1 teaspoon of lime juice.
Thread chicken onto skewers and serve with almond butter sauce.