Ingredients

• 0.5 cups canned coconut milk
• 1.5 teaspoons ground coriander
• 1 teaspoon yellow curry powder
• 1 teaspoon fish sauce
• 0.5 teaspoons chili oil
• 1 pound skinless , boneless chicken breast halves - cut into strips
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped unsalted peanuts
• 12 woodens skewers , soaked in water for 15 minutes
• 1 cup prepared Thai peanut sauce

Instructions

1. 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. 2 Preheat an outdoor grill for high heat. Thread chicken strips onto skewers; discard marinade.
3. 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.

Nutrition per serving