Chicken Satay

• 1 (13 1/2 ounce) can coconut milk
• 2 garlic cloves, pressed
• 1 stalk lemongrass (bruised and sliced)
• 1/4 cup red onion, diced
• 1 tablespoon fish sauce
• 1 teaspoon red curry paste
• 1 teaspoon turmeric
• 1 tablespoon cilantro, chopped
• 2 chicken breasts (cut into 16 strips)
• 16 bamboo skewers (soaked for a few hours)

1. Mix milk, fish sauce, curry paste, turmeric, cilantro, lemongrass, garlic and red onions in a bowl. Place chicken strips and toss until well coated. Transfer to the fridge overnight.
2. In the morning, soak bamboo skewers in a shallow bowl for 6 to 8 hours.
3. Thread a chicken strip per skewers going back and forth. Place skewers on a baking sheet lined with foil and transfer them to a 350u0b0F preheated oven. Cook for 15 minutes then turn on broil and cook for another 5 minutes. Serve immediately with peanut sauce.

coconut milk, garlic, stalk, red onion, fish sauce, red curry, turmeric, cilantro, chicken breasts, bamboo skewers

Taken from www.food.com/recipe/chicken-satay-538850 (may not work)