Coconut Marinated Chicken Satay
From: New Thai Cuisine by Nathan Hyam
(Whitecap Books; May 2001; ISBN:1552851850; PB)
Cookbook Heaven @ Recipelink.com

Serves 4

• 1 lb skinless boneless chicken breasts (455 g)
• 1 cup coconut milk (240 ml)
• 2 cloves garlic, crushed
• 1 tsp. Red Curry Paste (5 ml)
• 1 tbsp. chopped fresh ginger (15 ml)
• 1 tbsp. fish sauce (15 ml)
• 1/2 cup chopped cilantro (60 ml)

1. Cut the chicken into think strips, about 1/2 inch 1.2 cm) wide and 4 inches (10 cm) long. Place in a medium bowl or a plastic bag.
2. In another bowl, combine the coconut milk, garlic, curry paste, ginger, fish sauce, and cilantro. Combine with the chicken strips. Cover and marinate in the refrigerator at least 30 minutes or overnight.
3. Presoak 12 bamboo skewers in cold water for 30 minutes. Weave the chicken strips onto the skewers.
4. Grill the chicken skewers over a hot barbecue for about 2 minutes on each side. Serve with peanut sauce.
   
   Note: if you don't have a barbecue, cut the chicken into 1 inch (2.5 cm) cubes instead of strips. After marinating, place the chicken cubes on a baking sheet in an oven preheated to 425F (22C) , and bake for 15 minutes.