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- 1 1/2 cups canned unsweetened coconut milk, well stirred
- 1 tablespoon soy sauce
- 1 1/2 teaspoons curry powder
- 3/4 teaspoon ground coriander
- 2 teaspoons cornstarch
- 1 whole skinless, boneless chicken breast (3/4 pound)
- 3/4 cup smooth peanut butter
- 1 teaspoon fresh lime juice
- 1/4 teaspoon red-pepper flakes (or to taste)
- Kosher salt
- 1 teaspoon minced fresh cilantro
- 1 package skewers (8 to 10)
- Whisk together the coconut milk, soy sauce, curry powder, and coriander in a small bowl until well combined. Transfer 1/2 cup of the mixture to another small bowl and stir in the cornstarch until smooth. Cover and refrigerate the remaining mixture.
- Cut the chicken breast lengthwise into 1/2-inch-thick slices. Add them to cornstarch mixture, stirring to coat. Marinate, covered and refrigerated, for at least 1 hour.
- Make the dipping sauce: Stir together the peanut butter, lime juice, red-pepper flakes, and the reserved coconut mixture in a small heavy saucepan and bring it to a simmer. Simmer, stirring occasionally, until thickened, 8 to 10 minutes. Stir in the salt to taste. Transfer to a small bowl and let cool.
- Heat a stovetop cast-iron grill or grillpan (you could also use a heavy skillet). While it's heating, thread the chicken strips onto each skewer. Lightly oil the grill and grill the chicken, turning once, until cooked through, about 6 minutes. Serve with the dipping sauce, sprinkled with the cilantro.
