Ingredients

• 1 1/2 cups well-stirred canned unsweetened coconut milk
• 1 tablespoon soy sauce
• 1 1/2 teaspoon curry powder
• 3/4 teaspoon ground coriander seeds
• 2 teaspoons cornstarch
• 1 whole skinless boneless chicken breast (about 3/4 pound)
• 3/4 cup salted dry-roasted peanuts, ground fine in a food processor
• 1 teaspoon fresh lime juice
• 1/8 teaspoon dried hot red pepper flakes, or to taste
• ten 8-inch bamboo skewers, soaked in water 30 minutes
• 1 teaspoon minced fresh coriander sprigs

Instructions

1. In a small bowl stir together coconut milk, soy sauce, curry powder, and ground coriander until combined well. Transfer 1/2 cup coconut mixture to a medium bowl and stir in cornstarch, reserving remaining coconut mixture, covered and chilled.
2. Cut chicken lengthwise into ten 1/2-inch-thick strips and add to cornstarch mixture, stirring to coat. Marinate chicken, covered and chilled, at least 1 hour and up to 24.
3. Prepare grill.
4. In a small saucepan stir together reserved coconut mixture, peanuts, lime juice, and red pepper flakes and simmer, stirring occasionally, 10 minutes, or until thickened. Transfer dipping sauce to a small bowl and cool.
5. Thread 1 piece chicken onto each skewer and grill on a oiled rack set 5 to 6 inches over glowing coals until cooked through, about 3 minutes on each side.
6. Sprinkle dipping sauce with fresh coriander and serve at room temperature with chicken satés.