Step 1Combine 1 cup of the coconut milk, the fish sauce, half the garlic, the curry powder, 1 tablespoon chopped mint and 1 tablespoon chopped cilantro in a bowl. Cut the bottom third off the lemon grass stalks and smash them with a cleaver, then coarsely chop. Add to the coconut mixture. Add the chicken, stirring to coat all sides. Cover and let marinate in the refrigerator overnight.
Step 2Cut the remaining 6 lemon grass pieces in half crosswise, then in half lengthwise to make 12 sticks. Cut one end of the sticks into a point to make threading the chicken easier. Wrap the sticks in plastic wrap until ready to use.
Step 3For the dipping sauce, combine the remaining 1/2 cup of coconut milk, the remaining garlic, the chopped peanuts, brown sugar, a dash of red pepper flakes, the salt and remaining 1 tablespoon each of cilantro and mint.
Step 4Heat a well-seasoned outdoor grill to high or a stove-top grill pan over high heat.
Step 5Thread one piece of chicken on each lemon grass skewer. Grill the skewers until cooked through and charred in spots, about 3 to 4 minutes per side. Serve the skewers arranged on a platter with mint leaves and lime slices. Serve the dipping sauce alongside the skewers.