Combine the garlic, cilantro, honey, red curry, coconut milk, soy sauce and water in a sauce pan set over medium heat, bring to a boil and reduce to a simmer. Cook for 5 minutes, remove from the heat and cool completely. Divide the sauce in two, put half in a dish large enough to hold the chicken and set the second half aside to be used later as the dipping sauce.
The chicken should be sliced lengthwise into strips, threaded on the presoaked skewers and placed into the first dish of sauce. Refrigerate and marinate the chicken overnight.
When ready to cook, heat a 12-inch cast iron skillet over medium heat and add the peanut oil. Before the oil begins to smoke, pan fry the skewered chicken in batches.
While the chicken is cooking put the reserved sauce into a small sauce pan and return quickly to the boil, reduce to a simmer and add the chopped peanuts. Let cook for 5 minutes and then remove from the heat. Serve warm.
When the skewers are completely cooked serve with peanut sauce in a small dipping bowl.