Thai Chicken Sate With Peanut Sauce
- In a bowl stir curry paste and 1/4 cup coconut milk until combined. Add chicken and turn to coat, then let stand for 15 minutes at room temperature stirring occasionally.
- Prepare charcoal grill or preheat gas grill for cooking over medium heat.
- In a small bowl mix with a whisk peanut butter, soy sauce, brown sugar, cayenne, remaining 1/3 cup of coconut milk and 1 tbsp of hot water until blended and smooth. Transfer to a serving bowl.
- Thread 2 chicken strips onto each skewer like an accordion. Place skewers onto hot grill, cover and grill until chicken is no longer pink; approx 5 to 8 minutes. Turn skewers once during grill time.
- Serve with peanut sauce.