Thai Chicken Satay

Ingredients

• 1/2 cup can ned coconut milk
• 1/2 teaspoon sground coriander
• teaspoon yellow curry powder
• teaspoon fish sauce
• 1/2 teaspoon chili oil
• pound skinless, boneless chicken breast halves - cut into strips
• tablespoon chopped fresh cilantro
• tablespoon chopped unsalted peanuts
• wooden skewers, soaked in water for 15 minutes
• cup prepared Thai peanut sauce

Instructions

1. Stir coconut milk, ground coriander, curry powder, fish sauce, and chili oil together in a medium bowl. Add chicken breast strips, and stir to coat. Cover, and refrigerate for at least 30 minutes, and up to 2 hours.
2. Preheat an outdoor grill for high heat. Thread chicken strips onto skewers; discard marinade.
3. Grill chicken until no longer pink, about 2 to 3 minutes per side, depending on how thick your strips are. Transfer to a serving plate, and garnish with cilantro and chopped peanuts. Serve with peanut sauce for dipping.